|Chili caribe||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Ground mexican oregano||2 Tablespoon|
|Ground comino||2 Tablespoon|
|Fresh pork||5 Pound, thinly sliced (Loin Chops Are Excellent)|
1 Combine chile caribe and water in a blender container and whirl until mixed into a sauce. Add salt, garlic, oregano and comino to the sauce; mix well.
2 Trim excess fat from the pork and lay slices in a flat baking dish. Cover with the sauce; turn the meat once to coat evenly on both sides. If possible, allow to marinate in the refrigerator overnight.
3 To cook, cover the baking dish with a lid or sheet of aluminum foil and bake at 325°F. for 30 minutes. Uncover and bake for 30 minutes more, basting periodically.