Garlic Pork (Amerindian Recipe from Guyana)
Jul 16, 2005 by Radmila Milinkov | 10 Comments| Share it:
Delicious!
5 ratings
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. Also, you will love these Caribbean recipes.
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10 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.
Nancy
Dec 15, 2010
My mom is from Guyana, father from Montreal. Mom makes this every year on Christmas morning. To me Garlic Pork is Christmas. I LOVE this stuff. Now I’m on my way to make my own , mom is too old now to do it, she also made Bolo De Mel Honey Cake, which is also a Christmas cake. To all have a wonderful Christmas.
James king
Dec 26, 2010
Hi all.. My grandma was Guyanese and I used to inhale this stuff! Great to find the recipe! Also, she used to make me kippers and bakes. Bakes as in the fried bread that puffs up. I was wondering if anyone has a good recipe for them. This recipe reminds me of Christmas so much. Going to her house and leaving 2 days later, so full and all my clothes smelling like food. Haha
Nancy
Dec 29, 2010
Hello Again, just thought I’d share the results of my garlic pork. Well it turned out great! Thanks for the recipe. But why did the garlic turn blue? Hope Everyone had a Wonderful Christmas. Now go have a Great New Year. =)
Sabrina
Sep 24, 2012
Yes I have to agree with a comment here.
My parents are both from Guyana and they have always told me this dish is a Portugese dish. We also have Amerindian descent in us and from what I know it is pepper pot that is Amerindian.
Marietta Colicchio
Dec 11, 2012
I’m Guyanese of Portuguese Dutch & Chinese decent. My grandmother was from Madeira Portugal & I grew up having a shot of gin before you took your first bite of garlic pork. She would also dip a thick slice of bread in the pork drippings along with pearl pickled onions on the side. Thank god I grew up with her teaching me all traditional recipes. I make with my mom Black Cake, bolo de Mel (honey cake). Garlic pork is called Carne de Vinho e Alhos. Can’t wait for Christmas! Then Easter for traditional donuts called Malasadas. Also fry bakes is the non sweet version eaten with bacalao ( salt fish) or smoke herring. I’m very proud to be Guyanese and of my heritage.
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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.