Trini Garlic Pork
Author: Felix (Simply Trini Cooking)
Recipe type: Meats
Cuisine: Caribbean, International
- 3 lb pork
- 5 head garlic
- salt to taste ( I used 1 tbsp. )
- ½ cup thyme*
- 1½ 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 ½ cup of the white vinegar. Cut up then drain and wash again in the remaining ½ 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.
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Recipe © Simply Trini Cooking. All rights reserved