Ingredients
• Olive Oil
• 4 Cloves of Garlic
• I Kilo Port Rib Roast with the skin on and marbled with plenty of fat
• 1 1⁄2 Litres of White Vinegar (you will be using 1⁄2 litre at a time)
• 4 Large Bay Leaves
• Oregano
• Rosemary
• 4 Hot Chili Peppers
• Black Pepper
• 1 1⁄2 Litres of Water (you will be using 1⁄2 litre at a time)
• Salt
Steps
1. Brown the Garlic in a medium sized pan using the Olive Oil. Sear the meat in the pan.
2. Add a Half litre of White Vinegar, the Bay Leaves, the Oregano, the Rosemary and Chilli Peppers. Add a pinch of Black Pepper add a Half Litre of water and allow to simmer. (Do NOT add Salt till the end, it will make the meat loose flavour.)
3. Once the liquid has burned off, add another 1⁄2 litre of White vinegar and another 1⁄2 litre of water and allow it to simmer. Once the liquid has burned off again, add another 1⁄2 litre of White vinegar and another 1⁄2 litre of water and allow it to simmer. (repeat this process till you achieve the taste you like).
4. Once the liquid has simmered off, place in bowl and serve.
