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| 2 Tasse | cider vinegar |
| 2 Tasse | water |
| 15 | cloves garlic |
| 10 | Wiri-Wiri chiles (or other small hot red chiles) |
| | salt |
| 2 Esslöffel | vegetable oil |
| 6 | Thick centre-cut pork chops; boned; trimmed of excess fat; each cut into 4 pieces |
| 1/4 Tasse | Plus |
| 1 Esslöffel | thyme dried |
| 6 | cloves whole |
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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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