Vinegar-cured garlic pork, a Christmas tradition.

Steps

1. Cut pork into 3-inch pieces and wash with vinegar.
2. Mince garlic, thyme and hot pepper; mix with salt and some vinegar and add to pork.
3. Put pork in a clay jar or glass container and pour more vinegar to cover.
4. Store in a cool place for 3–4 days.
5. Bake or fry.

Notes

• It is better to use pork with little fat.