* 60 ml Vegetable oil
* 1.8 kg boneless Pork loin, in one piece
* 2 medium Onions, sliced
* Garlic, to taste, chopped
* 1 Carrot, scraped and sliced
* 1 Celery stick, cut into 2.5 cm pieces
* 1 Bay leaf
* ½ teaspoon Dried oregano
* ½ teaspoon Dried thyme
* ¼ teaspoon Ground cumin
* Seasoning
* 140 ml Red wine vinegar


===Method===
* Heat the Oil in a large pan and Brown the Meat lightly all over.
* Add the remaining ingredients with enough water to cover.
* Bring to the Boil, cover, reduce the heat and Simmer gently until the Meat is tender - about 3 hours.
* Allow the Meat to cool completely in the Stock - this will take around 3 hours so allow for this when calculating cooking times.
* Remove to a serving dish and reserve the stock for another use.
* Serve the pork sliced and cover with Salsa de ají colorado (Red pepper sauce)* Salsa de ají colorado.

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