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3 lbs pork shoulder, cut into cubes
2 long mildish green chillies, cut into chunks
1 large purple onion, halved and crudely sliced
2 shallots, sliced
2 large garlic cloves, smashed
1 1/2 tsp salt
Juice from 1 grapefruit
Vegetable oil for frying


Mix together in a bowl the pork, grapefruit juice, onions, shallots, garlic, green chillies and salt.   Pour mixture into a ziplock bag and massage.   Refrigerate overnight.

Pour the pork mixture into a large pot and simmer at a very low flame for 1 1/2 hours.  No need to add water.  When the pork is cooked, drain and rinse in a colander, being sure to remove the pieces of onion, chilli, etc.   Allow the rinsed pork to dry on a cutting board for about 15-20 minutes.

Heat oil in a wok or black skillet and fry pork to a golden brown.  Garnish with sliced green pepper and onion rings.