Garlic Pork (Guyana) - Recipe

Preparation Time: 10 minutes
Serves: 10 people
Country: Guyana

INGREDIENTS:

1.8 kgs. pork
4 sprigs thyme
4 heads garlic
1 Tbsp. salt
2 cups GRACE WHITE CANE VINEGAR
oil for deep fat fry

METHOD / DIRECTIONS:

Strip garlic, chop thyme, add salt and mix well.
Cut pork in bite sizes.
Parboil pork in water for 20 minutes. Drain.
In jar or earthenware, place pork and garlic mixture. Pour on vinegar, cover and allow to stand for 1-4 days.
Remove from jar and deep fat fry.
RECIPE NOTES:

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Latest Comments (Newest Posts on Top)
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vutjebal says:

Garlic Pork (Guyana) !!

Have you tried this recipe???

Posted on 04 Jan 2010 at 10:09pm | View Post in Forum

putageebai says:

FYI, pork can be very dangerous if not dealt with properly.Some missing points to ponder.
This is a family recipe that is over four generations old and is purely a Portugese delicacy which i am now passing to the fifth generation, my daughter (10). I make this every Christmas for my French inlaws, they love it.
All pork must be washed in vinegar after being diced, even the knife used should be cleaned with white vinegar.
4lbs. lean pork (can be substituted for fish) also taste great.
4 sprigs (lots of fine leaf thyme, about half a cup)
8 cloves garlic
Five or six weri- weri peppers (hot peppers)
1 layer of salt per layer of pork
WHITE VINEGAR to cover the total amount of pork
MUST be soaked in a GLASS jar
The garlic,peppers and thyme and vinegar used is a
preservative used in curing meats of any kind.
METHOD:
Cut pork in bite sizes, (cubed small).
Blend garlic, thyme and peppers together (small blender)
add a layer of salt in the bottom of the bottle
Then add a layer of pork
Then add a layer of garlic, thyme and peppers on top of pork
Do this in sequence until there is nothing left and ending with a layer of the thyme and salt mixture on the top of the bottle
Fill the bottle with vinegar until all pork is coveredMMMmmm that smells goodLet sit for a maximum of 3-4 days in a cool area.
On Christmas day, remove pork from Jar with the liquid drained and fry with the bits of thyme etc until golden brown.
While this is cooking, cut several slices of bread and absorb the vinegar with the bread.
Remove the fried bits of pork from the frying pan and insert the bread slices, fry until golden brown.
Makes a super compliment for the pork. Everyon will love it.
Fry in vegetable oil.

Posted on 22 Dec 2004 at 12:00am | View Post in Forum

Guests says:

I have been eating/making this same recipe for almost 50 years. My grandmother left Guyana (British Guieana) in the 1920's and brought this recipe with her. it is a family favortie on Christmas morning with scrambled eggs and hot home made rolls. We skip the parboil step and let the pork marinate at least two weeks.

Posted on 25 Oct 2004 at 12:00am | View Post in Forum

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There are 2 reviews.

Garlic Pork, 12/22/2004

Reviewer: putageebai from Canada (874)

FYI, pork can be very dangerous if not dealt with properly. Some missing points to ponder. This is a family recipe that is over four generations old and is purely a Portugese delicacy which i am now passing to the fifth generation, my daughter (10). I make this every Christmas for my French inlaws, they love it. All pork must be washed in vinegar after being diced, even the knife used should be cleaned with white vinegar. 4lbs. lean pork (can be substituted for fish) also taste great. 4 sprigs (lots of fine leaf thyme, about half a cup) 8 cloves garlic Five or six weri- weri peppers (hot peppers) 1 layer of salt per layer of pork WHITE VINEGAR to cover the total amount of pork MUST be soaked in a GLASS jar The garlic,peppers and thyme and vinegar used is a preservative used in curing meats of any kind. METHOD: Cut pork in bite sizes, (cubed small). Blend garlic, thyme and peppers together (small blender) add a layer of salt in the bottom of the bottle Then add a layer of pork Then add a layer of garlic, thyme and peppers on top of pork Do this in sequence until there is nothing left and ending with a layer of the thyme and salt mixture on the top of the bottle Fill the bottle with vinegar until all pork is covered MMMmmm that smells good Let sit for a maximum of 3-4 days in a cool area. On Christmas day, remove pork from Jar with the liquid drained and fry with the bits of thyme etc until golden brown. While this is cooking, cut several slices of bread and absorb the vinegar with the bread. Remove the fried bits of pork from the frying pan and insert the bread slices, fry until golden brown. Makes a super compliment for the pork. Everyon will love it. Fry in vegetable oil.

Garlic Pork, 10/25/2004

Reviewer: Laurie Welsh from Dunellen New Jersey ()

I have been eating/making this same recipe for almost 50 years. My grandmother left Guyana (British Guieana) in the 1920's and brought this recipe with her. it is a family favortie on Christmas morning with scrambled eggs and hot home made rolls. We skip the parboil step and let the pork marinate at least two weeks.

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