GARLIC PORK 

3-4 lbs. lean pork (with just a little fat) 
1/2 pint vinegar 1/2 lb. garlic 
1 bunch thyme (1 broad leaf and 4 stalks fine leaf) 
6 scotch bonnet peppers 3 or 4 cloves, 4 tsp. Salt, 3 table spoons oil
  
Cut pork into suitable sized pieces. 
Grind garlic, peppers and thyme. Add the vinegar, salt and cloves. Pour over the pork, 
making sure that there is enough liquid to cover the pork completely, add water if necessary.

Leave to Marinate for about 3 - 4 days or longer if possible. 
Into a heavy pan, pour the oil and brown the meat on medium heat, The fat of 
the pork should also melt supplying the fat in which the pork will fry until brown, cover and simmer until tender.


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