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Medium
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
This is a steal from the famous Russian dish. I have used gin in the sauce as I usually do with pork–the juniper flavour of gin goes admirably with the meat. The alcohol content evaporates so it can be served at the most temperate of gatherings.
Remove any unsightly fat or outer skin from the pork. Slice across the grain into rounds about
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