Instructions: 1. Have pork boned and rolled. Crush garlic. Cut scallion stalk in 1/2-inch sections.

2. Bring water to a boil. Add pork, garlic, scallions, salt and pepper.

Bring to a boil again, then simmer, covered, 30 minutes.

3. Drain, reserving liquid for stock, and let meat cool; then refrigerate overnight.

4. Cut pork in large chunks. Place in a jar or crock and add enough sherry to fill. Cover tightly and refrigerate 1 week.

5. Drain pork, slice thin and serve cold.

REFRIGERATE FOR 1 WEEK

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