Pickled Pork or Beef

Mrs. Ivy Garcia – Hakalau

• 1½ lb fresh pork or beef
• 1½ c vinegar
• 2 cloves garlic
• 6 small red peppers
• 1 bay leaf
• 2 tsp salt
• 6 whole cloves
• ¼ tsp thyme
• ⅛ tsp sage (optional)

Combine all ingredients, cover and allow to stand in a cool place overnight. Turn the meat to permit the seasoning to penetrate. Cook the pork in this liquid for 20 minutes. Drain and fry the whole piece slowly until done or for about 25 min. Fat or olive oil may be added, if necessary. The pork can also be roasted instead of fried. Peppers may be omitted, or lessened. Fish (aku) may also be prepared in this manner, but requires a shorter soaking period.