Instructions: 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.

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