- Boil 4 oz water and then leave to cool.
- Cut the pork into cubes, leaving on the fat but no skin, and cover.
- In a small bowl, de-leaf the thyme.
- Cut the wiri-wiri peppers with a knife and fork and remove the seeds. Chop roughly and then add to the thyme. Add malt vinegar to cover.
- Peel the garlic and then crush in a garlic press and stir into thyme mixture.
- Wash a few pieces of the pork and place in a large bowl.
- Add the cooled water, 4 oz of malt vinegar, thyme mixture, salt and then toss lightly to mix thoroughly.
- Put into a jar and top off with either vinegar or a ¾ vinegar/ ¼ boiled water mix.
- Continue to fill further jars.
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