I’ve been busy, busy, busy so I haven’t been updating lately. I will post a few recipes before Christmas, sorry I’m so late. I’ve had a few requests for this recipe and finally got around to making it. Garlic pork is best described as some sort of pickled pork that’s traditionally served as part of a Guyanese breakfast on Christmas along with Pepperpot.
3 lbs pork cut into 1 inch pieces
1 small onion, chopped plus 1 small onion sliced thinly for garnish
1 bunch thyme
2 head garlic, chopped
1 scotch bonnet pepper, cut in half
2 tbsp salt
enough cider vinegar to cover meat
scallion, finely chopped
Place all ingredients in a non reactive container by layering ingredients. Place a layer of thyme followed by garlic then the pork on top, repeat until all ingredients are used ending with a layer of thyme and garlic. Pour salt and vinegar into container and place pepper on top, making sure it’s submerged.
Place in a cool, dark place for at least four days to 1 week.
After pork has sat for at least four days, pour all ingredients in a strainer. Remove pork and discard all ingredients.
Pat meat dry. In a pan with 2 tbsp of oil over a medium heat, fry pork for 5 minutes per side. Remove pork from pan and add onion and fry until golden brown. Garnish pork with onions and scallion and serve with bread.