1 C. vinegar
2 lbs. boneless pork cubes
1 tsp. annato (achiote) seeds, ground in blender or processor
2 tsp. oil
2 C. water
1 C. orange juice
2 tsp. ground cumin
1⁄2 C. lemon juice
2 cloves of garlic, chopped fine
4 sweet potatoes, boiled, peeled and sliced 1⁄4 inch thick
1 tsp. salt
1⁄4 tsp. black pepper

In a large bowl, combine vinegar, annato (if using), cumin, garlic, salt and pepper; mix well. Drop in pork cubes and turn over to coat with mixture. Cover bowl, refrigerate for an hour or more. Remove pork from marinade (the vinegar mixture) and set on paper towels to dry. Save marinade. In a heavy skillet, heat oil. Fry pork cubes until they are brown. Pour off fat. Add reserved marinade and the water to the pan. Turn the heat to low, cover pan and let simmer about 45 minutes or until pork is tender. Stir in orange and lemon juices; heat. Arrange hot sweet potato slices on a platter (if potatoes are cold, heat them in a microwave oven or in the meat sauce). Pour pork and sauce over potatoes (or rice).