Trini Garlic Pork
- 3 lb pork
- 5 head garlic
- salt to taste I used 1 tbsp.
- 1/2 cup thyme*
- 1 1/2 cup Bragg's apple cider vinegar divided
- 1 cup white vinegar divided
- 4 bundles chadon beni about 40 leaves
- 2 hot pepper Scotch Bonnet de-seeded and chopped
- * You can use either fine leaf thyme or Spanish thyme the one some people call oregano
- Peel the garlic. Wash the chadon beni and strip the leaves off the thyme stalks. Set aside.
- Wash the pork in 1/2 cup of the white vinegar. Cut up then drain and wash again in the remaining 1/2 cup of white vinegar.
- Blend the chadon beni and garlic in 1 cup of braggs vinegar. Pour out in a bowl and add the thyme, braggs vinegar and salt to taste and mix well. I used 1 tbsp.
- Add a few spoonfuls of the "seasoning" and a few pieces of hot pepper into a large mouth bottle.
- Then add a layer of pork. Continue alternating the layers then pour in the rest of seasoning. Making sure the pork is completely submerged in the seasoning.
- Place a piece of plastic over the mouth of the bottle, cover and leave to cure for 3 to 4 days.
- After the three days have passed take out the garlic pork. Squeeze out the excess moisture and pat dry with paper towels. Place about 1 tbsp of oil in a pot and add the pork. Caution: When pork is frying in its own fat it tends to "burst" and splatter the hot oil, so cover the pot and be careful.
- Fry until golden brown and drain on paper towels. As an alternative you can also bake the garlic pork.
Recipe © Simply Trini Cooking. All rights reserved