Peking Roast - cooking recipe

Ingredients

3 to 5 lb. roast
slivered onion
1/2 to 1 c. white vinegar
2 Tbsp. oil
2 c. strong black coffee
2 c. water

Preparation

With sharp
knife cut slots in roast; insert slivers of onion. Put meat in bowl and slowly drizzle white vinegar over it. Cover
tightly
and
refrigerate
overnight.
Pour
off vinegar before cooking.
Wipe with a damp cloth.
Put in heavy pan; brown in
2
tablespoons
oil.
Pour
2 cups coffee over meat.
Add 2 cups water.
Cover and cook slowly about 6 hours.