Garlic Pork

This is a very traditional Portuguese island dish which probably originated in Guyana. Yield: 12 pastilles

Ingredients:

1/2 pound garlic cloves, peeled
2 tablespoons fresh thyme or 4 tablespoons dried thyme
2 onions, chopped
1 Congo pepper (Habanero), seeds and stem removed, chopped
2 teaspoons salt Juice of 1 lime
2 cups white vinegar
4 pounds boneless pork leg or shoulder, cut into 1-inch cubes
vegetable oil for frying

Method:

Combine all the ingredients except the pork and oil and puree in a blender in batches until smooth. Pour the mixture over the pork and marinate, covered, in a nonmetallic bowl in the refrigerator for at least 2 days and preferably 1 week. Drain the pork and pat it dry. Heat the oil in a frying pan and fry the pork cubes, a few at a time, turning often, until they are browned on all sides, about 5 to 7 minutes. Then Drain the pork on paper towels, keep warm in foil over the coalpot, and serve with a fruit salad. Variations: Some cooks brown the pork slightly over the raw coal pot fire and then finish the cooking in the coal pot. Garlic lovers extraordinaire, simmer the marinade until thick and serve it over the pork cubes.