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Garlic Pork (Amerindian Recipe from Guyana)

Garlic Pork (Amerindian Recipe from Guyana) recipe picture
Prep Time: 3+ hours | Cook Time: 30 minutes or less | Serves: 6
Breakfast » Pork » Caribbean
Visual Recipe By: Radmila


Ingredients:

You start with fresh pork (cut relatively thin), lots of salt, lots of vinegar, lots of sliced garlic, and lots of fresh thyme.

Garlic Pork (Amerindian Recipe from Guyana) recipe picture 1

Step 1:

You need a large clean glass jar (this one was $12cdn @ IKEA and used exclusively for garlic pork).

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Step 2:

Start with lots of salt (don't be stingy), lots of sliced garlic, and lots of thyme on the bottom of the jar.
Lay pork chops on top. Then you start to layer.

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Step 3:

Salt, garlic, thyme. Lots of all three. Keep layering until you get to 3/4 of a full jar.

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Step 4:

Last layer should be salt, garlic and thyme.
Fill jar with vinegar and push meat down to make sure there are no air bubbles trapped in between.

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Step 5:

Leave on your counter for 4 to 5 days.
Every day open the jar and and lift pork around the outside to make sure that the vinegar is getting in between the chops. You will absolutely love the aroma.

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Step 6:

On the 4th or 5th day...Put pork in pot of water with some of the garlic and thyme from the jar.
Boil the pork until cooked. About 3-5 minutes at a rolling boil.

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Step 7:

When pork is cooked, pat meat dry on paper towels.

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Step 8:

Fry in olive oil, turning until meat is golden on both sides.

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Step 9:

Viola!
Kiss bacon goodbye...tangy and wonderful with just bread.

step-by-step recipe photos 10

User Comments for Garlic Pork (Amerindian Recipe from Guyana):

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I bet this has a lot of flavor to it. I do have a question: Wouldn't it be safer to put the jar in the refrigerator instead of leaving it on the counter? When I think 4-5 days of meat being un-refrigerated I think food poisoning. Would it make a difference in the flavor if it was stored in the fridge?

Also thank you for posting this recipe. We all look forward to seeing more of your recipes.
Comment from: Admin  Date Posted: 16-Jul-2005
You wouldn't have to worry about it spoiling, the vinegar kills all harmful bacteria, and the other bacteria is needed in the process. Basically the same way pickles are made, or saurekraut with cabbage.
Comment from: GearType2  Date Posted: 04-Jan-2006
HI,
It is not correct to call this an Amerindian dish. I am from Trinidad where this dish exists as well. I am very familiar with this dish and it is not Amerindian but was brought to the Caribbean and Guyana by the Portuguese immigrants from the island of Madeira. I am also 4th generation Portuguese.
Comment from: coalpot  Date Posted: 07-Nov-2007
Could this be done with chicken breasts? We don't use pork but we love garlic and this sounds awesome.
Comment from: Mathi  Date Posted: 30-Mar-2008