4 tablespoons salad oil
4 pounds lean, boneless pork, cut into 1 inch cubes
1 teaspoon finely chopped garlic
1 cup finely chopped onions
1 one-pound can Italian plum tomatoes and their liquid
1 six-ounce can tomato paste
1 tablespoon pickling spices
2 teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup cider vinegar
½ cup water
In a medium-sized skillet, heat 1 tablespoon of the oil to the smoking point. Drop the smoking point. Drop in one third of the pork cubes and brown them evenly for 1 to 2 minutes. Remove them with a slotted spoon to a flame-proof casserole and reserve. Repeat the same procedure twice, using two more tablespoons of oil and the remaining pork. When all the meat is browned, heat the last tablespoon of oil, reduce the heat, and sauté the garlic and onion in it
