Garlic Pork

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Title: Garlic Pork
Yield: 3 Servings
Categories: Meat


2 c Cider vinegar
2 c Water
15 Cloves garlic
10 Wiri-Wiri chiles (or other
-small hot red chiles)
Salt to taste
2 tb Vegetable oil
6 Thick centre-cut pork chops;
-boned; trimmed of excess
-fat; each cut into 4 pieces
1/4 c Plus
1 tb Dried thyme
6 Whole cloves

Date: Tue, 5 Mar 1996 13:25:18 -0500

From: (Peter Duncan)
This recipe is from Molly O'Neill's "New York Cookbook". It originates in

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe