Ingredients

• 1/4 pound garlic cloves
• 2 tbsp fresh thyme
• 2 chopped onions
• 1 Congo or Habanero pepper chopped (Seeds and stem removed)
• 2 tsp salt
• Juice of 1 lime
• 2 cups distilled white vinegar
• 4 lb boneless pork leg or shoulder, cut into 1 inch cubes
• Vegetable oil for frying

Directions

1. In a large bowl combine the garlic, thyme, onions, congo pepper, salt, lime juice, and vinegar. Puree in a blender until smooth.
2. Place the pork in a nonmetallic bowl. Pour the mixture over the pork and let marinate, covered in the refrigerator for a least 2 days (preferably 1 week!)
3. Drain the pork and pat dry. Heat the oil in a large skillet over medium heat and sauté the pork cubes a few times, turning often until brown on all sides.
4. Drain on paper towels and keep warm in an oven until all the pork is cooked.

Credits: Callaloo, Calypso & Carnival