Garlic Pork (Amerindian Recipe from Guyana)
Jul 16, 2005 by Radmila Milinkov | 5 Comments
Ingredients
- fresh pork (cut relatively thin)
- lots of salt
- lots of vinegar
- lots of sliced garlic
- lots of fresh thyme
Step 1
You need a large clean glass jar (this one was $12cdn @ IKEA and used exclusively for garlic pork).
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.
Step 3
Salt, garlic, thyme. Lots of all three. Keep layering until you get to 3/4 of a full jar.
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.
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.
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.
Step 7
Step 8
Step 9
Viola!
Kiss bacon goodbye...tangy and wonderful with just bread.
Now that you have learned how to make garlic pork (amerindian recipe from guyana), please be sure to view these other pork recipes.
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5 Comments
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.
Could this be done with chicken breasts? We don’t use pork but we love garlic and this sounds awesome.
Just confirming that Garlic Pork is a Portuguese dish brought to Guyana and Trinidad. It is better to use pork pieces/chunks rather than chops and some fat on the meat is helpful. The boiling should be done in the marinade before frying.
I have done this with lamb and chicken for my friends who don’t eat pork. Traditionally this was served with gin.
I am guyanese being guyanese know that calling what is a Potuguese Guyanese is actually quite racist. But only someone from Guyana would know that.
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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.