Preparation:
* Select a generous cut of corned pork (leg or shoulder) and freshen it by putting into a kettle with enough cold water to cover. Bring slowly to boiling point, then simmer until meat is beginning to be tender (20 to 30 minutes to the poound, depending on size of cut). If the meat seems very salty, drain off the first water and add fresh. When meat is almost tender, remove from the liquid and place in a baking pan. Skin and coat with the following sauce, which is also used for basting during the cooking. Roast meat and baste with sauce for about one hour, or until tender. |
