Ingredients :

1 teaspoon annato
5 garlic cloves, minced
½ cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
2 lb 4 oz (1 k) pork meat
1 teaspoon ground cumin
1 cup vinegar
2 medium size onions, cut in thick julienne
Salt

Preparation:

Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annato, cumin, salt, pepper and garlic. Add vinegar, onions and red ají paste. Marinate for 24 hours in the refrigerator.

Sauté 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 more hot marinade. Meat must be juicy.

Serve pork with white rice and boiled potatoes.

8 servings