Garlic Pork

• 4 lb. lean pork
• 1 qt. vinegar
• 1/2 lb. garlic
• 1 bunch thyme
• 8 wiri-wiri peppers
• 4 cloves
• 1-1/3 tbsp. saly

1. Cut pork into suitable sized pieces.
2. Steep pork in a solution of 1/2 pint vinegar and water, then lift out using two forks and put into a large jar or bottle.
3. Pound garlic, peppers and thyme.
4. Add to the rest of the vinegar.
5. Add salt and clove.
6. Pour over pork, making sure that there is enough liquid to cover pork completely.
7. Leave to soak for about 3 - 4 days or longer if possible.
8. Into a pan, put pork with some of the vinegar liquid and leave it to boil until liquid evaporates.
9. The fat of the pork should also melt supplying the fat in which the pork will fry until brown.
10. Serve hot.

lean pork, vinegar, garlic, thyme, peppers, cloves, saly

Taken from www.foodgeeks.com/recipes/17925 (may not work)