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GARLIC PORK
Traditional Guyanese Christmas Holiday Dish

3 to 4 pounds pork loin, cut into i-inch pieces
3 cups white vinegar
1/2 pound garlic, separated into cloves and peeled
4 stalks fresh thyme or 1 teaspoon dried
6 to 8 wiri wiri-type chiles or 2 scotch bonnet-type chiles
2 cups cold water
2 teaspoons salt
6 cloves
1 tablespoon vegetable oil

Serves 6 to 8. In a large bowl, wash the pork pieces with 1 cup of
the vinegar. Lift them from the bowl with 2 large forks; do not
use your hands. Place the pork in a large jar or bottle.

Place the peeled garlic, thyme, and chiles in a mortar and pound
to a paste. Then add the cold water and the remaining 2 cups of
vinegar to the garlic mixture. Add the salt and cloves and pour
the garlic and vinegar mixture over the pork, making sure that the
pork is completely covered. Tightly cover the jar and allow the
pork to marinate in a cool place for 3 to 4 days or longer.

To cook, place the pork in a heavy skillet and cook until the liquid
evaporates. Then add the vegetable oil and fry the pork until it
is brown. Serve hot over white rice.

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