|Boneless lean pork||2 Pound, cut into 1 inch cubes|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Brown sugar||2 Tablespoon|
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs) (For The Rice)|
|Sliced celery||1 Cup (16 tbs)|
|Avocado||1 Medium, peeled and sliced|
In a large skillet, heat oil.
Add pork cubes and brown on all sides.
Add 3/4 cup water, garlic, bay leaf and salt.
Cook over low heat until meat is tender, about 1 hour.
Remove meat from pan; keep warm.
Remove bay leaf and discard.
Stir flour, chili powder, cinnamon and cloves into pan drippings.
Heat and stir several minutes, being careful not to burn.
Add 1-1/4 cups water, vinegar and brown sugar.
Cook until thickened, stirring constantly.
Skim off any excess fat.
Return meat to sauce and cover.
Simmer to blend flavors, about 10 minutes.
Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions.
Stir celery into hot cooked rice.
Serve pork over rice, garnish with avocado.