Garlic pork, also known as Carne Vinha D’Alhos or Calvinadage, is a popular dish in Trinidad and Tobago that has its roots in Portuguese and Madeiran cuisine. The dish is typically made by marinating chunks of pork in a mixture of vinegar, garlic, spices, and herbs for several hours before cooking it over low heat until tender. The result is a flavorful and tender meat that can be enjoyed as a main dish or used as a filling for sandwiches and other dishes.
The dish is particularly popular during the Christmas season in Trinidad and Tobago, where it is often served as part of a traditional Christmas meal. The dish’s origin can be traced back to the Portuguese and Madeiran immigrants who arrived in Trinidad and Tobago in the 19th century. They brought with them their culinary traditions, including the use of vinegar to preserve meat and the use of garlic and other spices to add flavor. Over time, the dish has become a beloved part of Trinidadian cuisine and is often prepared for special occasions and family gatherings.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Meats
Cuisine: Caribbean, International
Servings: 10
Ingredients
- 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
Instructions
- 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.
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Recipe © Simply Trini Cooking. All rights reserved.
Trini Garlic Pork
Ingredients
- 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
Instructions
- 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.
