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.
