80. Shredded Pork

• 4 lb. pork fillet (tenderloin), trimmed of fat, sinews and bone
• 1 head garlic, peeled and crushed to a paste

Cut the pork into 1¼-inch cubes. Stew it for about 2 hours over very low heat together with the remaining ingredients. The pork must be stirred during the stewing to prevent burning. Keep the pot covered at intervals. During the course of the stewing try to separate the fibres with a wooden spoon. When all the liquid has evaporated, and some oil has collected at the bottom of the pot, and the f