Nothing beats the smell of garlic pork being fired on Christmas morning and as may Guyanese will readily attest, the Holiday Season just isn’t the same without it. For the uninitiated Garlic Pork is a Portuguese dish that was brought to Guyana and some parts of Trinidad also. It’s a quick and easy home cooking recipe that your family will enjoy.
1. 3 – 4 lbs lean pork
2. 2 pt apple cider vinegar (you may use regular vinegar; apple cider
vinegar reduces the acidity)
3. ½ lb garlic
4. 1 bunch fine thyme
5. 6 – 8 wirri-wirri peppers
6. 4 – 6 cloves
7. 4 tsp salt (or to taste)
1. Cut the pork into suitable pieces, say, 1 in long x ½ wide x ½ thick.
2. Steep the pork in a solution of ¼ pt vinegar and water, then remove the
pork pieces, and put in a large jar or bottle.
3. Pound the garlic, peppers and thyme. Add to the rest of the vinegar with the
salt and clove. Pour this mixture over the pork, making sure that there is
enough liquid to cover completely.
4. Leave to soak for 3 to 4 days, or longer if possible. Use as desired.
5. Preparation: In a pan, put the pork with very little of the vinegar liquid
and leave to boil until liquid evaporates. Fry the pork, in the fat that was
melted during boiling, until brown.
6. Serve hot with homemade Guyana bread