Ingredients:
MARINADE:
175 ml (2/3 cup) cider vinegar
1 Tbsp sugar
1 clove garlic, minced
1 tsp paprika
1 tsp black pepper
1 bay leaf
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700 g (1 1/2 lb) lean pork, cut into 1 1/2 inch cubes
425 ml (1 1/4 cups) chicken broth
50 g ( 2 oz) creamed coconut
150 ml (1/2 cup) oil
1 papaya, chopped

Preparation:

1. Mix marinade ingredients. Add pork and stir to blend. Let stand for 2 hours.

 

2. Add broth and creamed coconut. Cook for 1/2 hour.

 

3. Drain pork, preserving the sauce. Fry pork in hot oil until brown. Return to the sauce. Add papaya, season to taste and simmer for 20 minutes.

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