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
- 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
- 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.