4 lbs of pork meat
2 tsp annato
5 garlic cloves, minced
1 cup ají panca / sundried red aji (chili) paste
¼ cup oil
1 tsp ground cumin
3/4 cup vinegar
3 medium size onions, thickly cut julienne style
3 tbsp water.
Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annatto, cumin, salt, pepper and garlic. Add vinegar, water, onions and panca ají paste. Marinate for 24 hours in the refrigerator.
Sautee remaining garlic in oil in a medium size pan and add pork, half of the marinade and onions. Cover pan and cook at low heat until meat is cooked and tender. If necessary, add up to one cup of water. Meat must be juicy.
Serve pork with white rice and boiled potatoes.