Guyanese Garlic Pork
Guyanese Garlic pork is best described as pickled pork that’s traditionally served as part of a breakfast on Christmas. It’s seasoned with lots of garlic, thyme and pepper then pickled in vinegar which give it an intense flavor.
I’ve updated this recipe and added a video since I’ve had many requests over on Instagram. Guyanese Garlic pork is best described as pickled pork that’s traditionally served as part of a breakfast on Christmas along with Pepperpot. It is seasoned with lots of garlic, thyme and hot pepper and placed in vinegar. It is then left to pickle, some make it weeks ahead but it can be ready as soon as four days. You can use any cut of pork, though I would recommend to use something with a little bit of fat such as pork shoulder.
Once the pork has been seasoned, it is then place into a jar and stored away for a few days or up to a few weeks. Some people make a large amounts of garlic pork and take a much as they need and cook it throughout the holiday season. Guyanese Garlic pork can be fried, baked or steamed. Some like to steam it in the liquid for an even more intense garlicky, vinegary flavor. This is best served with bread and can be breakfast or an appetizer.
Get the Recipe GARLIC PORK
Ingredients
- 3 lbs pork cut into 1 inch pieces
- 1 bunch thyme
- 2 head garlic, chopped
- 1 wiri wiri pepper
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp water
- enough white vinegar to cover meat
- optional: oil to fry
Instructions
- Finely chop garlic, thyme leaves and pepper. Add the pork, salt and seasonings to a bowl and mix.
- Place in a sterilized glass jar then top with vinegar, sugar and water.
- Place in a cool, dark place for at least four days to 1 week. You can also place it in the fridge.
- After pork has sat for at least four days, pour all ingredients in a strainer to drain the liquid.
- Pat meat dry and remove excess seasoning.
- Place the pork in a pan over medium heat and let it cook until all the liquid has evaporated. If the pork doesn't render any fat, add a tbsp of oil and fry until golden brown. Serve warm.
Video
Love the flavors of this!!
Pork is my favorite meat, esp the fatty parts… I like it lean as much as I do with a nice rim of fat too… esp in Ramen = ) Looks super.
I can taste this in my mouth right now! I am going to give this recipe to my dad to make for us on Christmas! Thank you!!!!
Is this a new look for your blog? I love it about as much as I love garlic pork…okay so maybe I love garlic pork more. My grandad made the best garlic pork. You have me seriously regretting that I did not make any this year.
Thank you! I changed my blog a few months ago. What’s Christmas without garlic pork??? Get to it!! Well, maybe you won’t have it in time for Christmas, but it will be just as good on any other day.
Pickled pork was brought to Guyana by Portuguese immigrants. Traditionally, it is not made with cider vinegar and does not have onions. The bread is fried in the drippings from the pork fat.
Hi Kisskadee, I substituted apple cider vinegar because it is less acidic than white vinegar, and I added the onions to bring a bit of sweetness to a dish that’s quite sour. As for the bread being fried, thanks for teaching me something new!! I will have to try that in the future.
great recipe!
what cut of pork do you use?
thank you.
Hi Foluso, I used pork chops.
Hi Jehan, I really enjoy all of your receipes, ple4ase send me a receipe to make coconut buns. thank u,
Thank you for the kind words. Here’s the recipe for coconut buns https://jehancancook.com/?p=1303
Can I use pork loin?
Yes, you can use a pork loin if you chose .
jehan I think u will need a bit more garlic to give that recipe some more zip. Great anyhow. O ne of the dishes I truly enjoyed at Christmas as a boy was fried brains of the pig.Ur grandpa used to slaughter pigs and sell the meat to supplement his income and I ate every part of that animal and girl that is the sweetest meat on earth.Anything cooked with pork is very tasty.Continue to enjoy.
Hi. Is it better to use pork shoulder or leg ? Not sure what I used last year but it was too fat .
Thank you
Dave
Ro_belle you can use a learner cut like pork loin if you like. It’s your preference.
I don’t eat pork. Can I substitute with chicken?
I wouldn’t recommend using chicken. Someone stated that lamb is a nice substitute.
My dads family is from Guyana , and they cooked the pork in the ingredients, cooled then put in jars. Anyone else do it this way?
Debbie, I’ve never had it this way, thanks for sharing.
Why does My garlic turns blue in the container ??
Cherie sorry for the late reply, the garlic shouldn’t turn blue. I haven’t had that happen when I’ve made it…I will ask around and see why that is.
Hi J. I often use many of your recipes and I enjoy them tremendously. The results are always awesome. However, I found that this recipe did not live up to my expectations although I followed your instructions to the T. The meat had a strong vinegar flavor and not much of a garlic flavor. When I consulted some of my older Guyanese pals about my delimna I was told that I needed to let the meat cure for a much longer time. They also said I didn’t need the salt as the vinegar would provide such and I also needed to add clove. What do you think? What could I have done wrong? And is it true that the meat should be left to turn a pinkish hue before frying? Mine was still very white.
Ronda, you can soak it for as long as you need if you feel as though the garlic flavor isn’t strong enough. Some people soak it for up to 2 weeks, I find it to be too strong for my personal preference. Vinegar has no salt in it but yo can try it both ways and see which one you like.
My garlic pork has a very strong vinaigrette taste. Did I do something wrong? Is there any way to remedy this?
Hi Teresa, garlic pork is essentially pickled pork. The old way of doing it is indeed a very strong vinaigrette flavor. You can tone it down by using a milder vinegar such as red wine vinegar.
My grandparents were from British Guiana now Guyana and we have garlic pork every Christmas. I don’t put the garlic in a food processor and I add a little white wine to the brine-my personal addition. I boil the meat in the brine and then sauté the meat. Dip sliced bread – I like to use Italian- in the boiled brine and place under the broiler, turning once. It is amazing!!! The bread is a very important part of this dish. It is a combination of crispy/ moist, not too soggy. Garnish dish with tangerines.
That sounds amazing! Yes you can absolutely play around with the choice of vinegar and ingredients.
We also get the blue garlic. Did you determine a possible cause.
I believe it has something to do with the reaction between the garlic and acid but is generally safe to consume.