Guyanese Garlic-Chile Pork
1/4 lb Garlic Cloves (about 4 or 5 heads) 2 Tbsp Chopped fresh thyme or 4 Tbsp dried 2 Onions chopped 1 Habanero chile, seeds and stem removed, chopped 2 tsp Salt 1 Lime (juice of) 2 C White vinegar 4 lbs Boneless pork leg or shoulder, cut into 1 inch cubes 1/4 C Vegetable oil for frying 1. Combine all the ingredients except the pork and oil and puree in a blender in batchers until smooth. Pour the mixture over the pork andmarinate, covered, in a nonmetallic bowl in the refrigerator for at least 2 days and preferably 1 week. 2. Drain the pork, discard the marinade and pat it dry. 3. Heat the oil in a frying pan over medium-high heat and fry the pork cubes, a few at a time, turning often, until they are all browned on all sides, about 5 to 7 minutes. Add more oil for each batch if necessary. 4. Drain the pork on paper towels, keep warm in an oven and serve with a salad and boiled rice Servings: 8 Fat Per Serving: g submitted by More soulful recepies Eddee Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
