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Ingredients
1/4 pound garlic cloves
2 tablespoons fresh thyme
2 chopped onions
1 Congo or Habanero pepper chopped (Seeds and stem removed)
2 teaspoons salt
Juice of 1 lime
2 cups distilled white vinegar
4 pounds boneless pork leg or shoulder, cut into 1 inch cubes
Vegetable oil for frying
Directions
- In a large bowl combine the garlic, thyme, onions, congo pepper, salt, lime
juice, and vinegar. Puree in a blender until smooth.
- 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!)
- 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.
- Drain on paper towels and keep warm in an oven until all the pork is
cooked.
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Cooking time:
Serves: 4
Credits: Callaloo, Calypso & Carnival
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