Trini Garlic Pork

Trini Garlic Pork

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Meats
Cuisine: Caribbean, International
Servings: 10
Author: Felix (Simply Trini Cooking)


  • 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.

Click here for step by step recipe with pictures

Recipe © Simply Trini Cooking. All rights reserved

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