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1
Combine cayenne, salt and garlic powder.
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2
Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.
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3
Cover and refrigerate overnight, or up to 2 days.
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4
Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.
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5
Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
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6
Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
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7
Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
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8
If any pieces curl up, cut them in half.
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9
Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
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10
Add 1/4 cup of water.
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11
Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
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12
Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
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13
Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
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14
If sediment is building up only in certain spots, rotate the pan.
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15
Stir in the garlic and 1/4 cup more water.
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16
Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
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17
Add 1/4 cup more water and cook and stir about 1 minute.
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18
Add 1/4 cup more water and cook and stir about 2 minutes.
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19
Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
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20
Arrange meat in a single layer again.
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21
Cover, reduce heat to low, and cook about 10 minutes without stirring.
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22
Add 1 1/2 cups more water, stirring and scraping pan bottom well.
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23
Cover and cook for 20 minutes without stirring.
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24
Stir well and turn meat.
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25
Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
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26
If necessary, add enough water to gravy to make 1 1/2 cups.
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27
Remove from heat and skim off fat.
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28
Serve immediately over hot cooked rice.
