Yield: 3 Servings
|2 cups||Cider vinegar|
|10||Wiri-Wiri chiles (or other small hot red chiles)|
|Salt to taste|
|2 tablespoons||Vegetable oil|
|6||Thick centre-cut pork chops; boned; trimmed of excess fat; each cut into 4 pieces|
|1 tablespoon||Dried thyme|
Date: Tue, 5 Mar 1996 13:25:18 -0500 From: duncanp@... (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 ¼ cup marinade (pick out any cloves) into skillet & reduce by ½ 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, .