| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meat |
3 |
Servings |
INGREDIENTS
| 2 |
c |
Cider vinegar |
| 2 |
c |
Water |
| 15 |
|
Cloves garlic |
| 10 |
|
Wiri-Wiri chiles (or other small hot red chiles) |
|
|
Salt to taste |
| 2 |
tb |
Vegetable oil |
| 6 |
|
Thick centre-cut pork chops; boned; trimmed of excess fat; each cut into 4 pieces |
| 1/4 |
c |
Plus |
| 1 |
tb |
Dried thyme |
| 6 |
|
Whole cloves |
INSTRUCTIONS
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 1/4 cup marinade (pick out any cloves) into skillet &
reduce by 1/2 over high heat, 1-2 minutes. Return all pork to skillet, stir
so pieces absorb marinade, & remove from heat. Serve hot. Serves 3.
CHILE-HEADS DIGEST V2 #260
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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