1 (2 pound) whole pork
8 slices bacon
1 cup margarine
salt to taste coarse brown sugar
1 tablespoon paprika
1 teaspoon paprika powder
1 1/2 teaspoons garlic powder
3 tablespoons grated fresh ginger root (optional)
1/4 teaspoon ground nutmeg
2 cups water
water just enough to cover meat
Preheat oven to 375 degrees F (190 degrees C).
Season pork with salt and sugar to taste; place in oven for 3 hours, or until temperature reaches 120.
Meanwhile, heat drain and melt butter or margarine. Place pork and 2 cups water in a small saucepan. Bring to a boil over medium stove, then stirring to prevent water from coming in too quickly. Continue frying 45 or 60 minutes, until free from grease. Stir in paprika, paprika powder, garlic powder and ginger. Reduce heat, and bring to boil. Remove from heat and stir in nutmeg and water, stirring until sauce thickens. Allow sauce to cool. Ladle sauce, to three unboltered, deep dish dishes.
Remove lid, and wrap each stuffing lump in foil, then dust foil with cornmeal before serving.