Recipe - Garlic Pork

2 cup Cider vinegar
2 cup Water
15 Cloves garlic
10 WiriWiri chiles (or other
small hot red chiles)
Salt to taste
2 tablespoon Vegetable oil
6 Thick centrecut pork chops;
boned; trimmed of excess
fat; each cut into 4 pieces
One fourth cup Plus
1 tablespoon Dried thyme
6 Whole cloves

Date: Tue, 5 Mar 1996 13:25:18 0500

From: duncanp@sudburyp.edu.on.ca (Peter Duncan)
This recipe is from Molly O'Neill's "New York Cookbook". It originates in
Guyana.

Mix vinegar with 2 cups water. Add pork & mix with fork so each piece is
coated. Transfer pork into plastic storage container with lid, reserve
vinegar mixture. Blend in food processor the garlic, chiles & thyme. Add 1
cup of vinegar mixture & process a few seconds. Pour mixture over the pork
& add more of vinegar mixture to cover completely. Add salt & cloves, stir
thoroughly, & cover container tightly with a lid. Refrigerate for 4 days.
Heat the oil in a large, heavy skillet over medium heat. Remove pork from
marinade & pat dry with paper towels. Reserve marinade. Brown pork in
batches, about 3 minutes per side. Set each batch aside while browning
remaining pork. Pour One fourth cup marinade (pick out any cloves) into skillet &
reduce by One half over high heat, 12 minutes. Return all pork to skillet, stir
so pieces absorb marinade, & remove from heat. Serve hot. Serves 3.

CHILEHEADS DIGEST V2 #260

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.