Sweet and sour pork ragout

(Recipe #121, page 106)

This is a particularly good way to cook meat from the neck. Cut the meat into pieces of reasonable size and then proceed as in preparing jugged rabbit. A major requirement is velvety gravy, not too thin, with lots of onions and spices; the meat must also not be overcooked to the point that it falls apart.

Translated by David Green.

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