Garlic Pork is a traditional Guyanese recipe for the classic dish of pork pickled in vinegar with garlic and chillies that's fried to cook and which is a Christmas morning staple. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Garlic Pork.
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It was the Portuguese that introduced Carne Porco Vinho D’alhos (an adobo of pork cooked in a blend of wine and vinegar with garlic and paprika). This was adapted in India into Goan Vindaloo (or Pork Vindhalo) as well as Caribbean Vindaloush with Fungee and, of course, the British Indian Restaurant (BIR) Vindaloo. In India this evolved into Nagaland's Pork Pickle Curry. This also led to the Anglo-Indian Pickled Vindaloo, which was intended to survive the voyage from India, around the Cape to Britain to serve as a gift of authentic curry for friends (the original recipe for this can be found in the The Indian Cookery Book, a facsimile version of which is available on this site).
Whether through British or Indian influence, a version of garlicky pork pickle curry seems to have come to thee Caribbean where it's prepared as Garlic Pork and is commonly prepared in both Guyana and Trinidad.
In Guyana, it's typically prepared a few days before hand and is traditionally served for Christmas morning breakfast.
Ingredients:
1.5kg of fatty pork shoulder cut into 1 inch pieces
1 bunch thyme
225g garlic, chopped
4 wiri wiri peppers
2 tsp salt
1 tsp sugar
1 tbsp water
enough white vinegar to cover the meat
oil to fry
Method:
Sterilize jar and all of the utensils before you begin.
Wash the cubed pork with 120ml of vinegar diluted with water. Drain any excess water, place the meat in a bowl, sprinkle with 1 tbsp of salt, then toss to mix and set aside
Remove as many of the thyme leaves from the stems as possible (if using fresh thyme, but do not throw away the stems).
Combine the peeled garlic, thyme leaves and chillies in a food processor, add 100ml of vinegar and process until smooth.
Now pack the pork into a jar. Add 125ml of vinegar to the jar, followed by a layer of pork, then a layer of the seasoning and a few of the thyme stems, then top it off with another 125ml of vinegar.
Repeat the layering of vinegar, meat and seasoning until everything is in the jar then top it off with the remaining vinegar.
Alternatively you can add the seasoning to the pork and mix together well, then add 1/2 cup of vinegar to the jar, then some pork, then some vinegar and repeat until all the seasoned pork and vinegar are in the jar
Ensure that all of the meat and seasoning is completely submerged in the vinegar and that there is enough space in the jar to accommodate all of the ingredients and liquids.
Store in a cool dry place (typically your kitchen counter) and let it sit for 3-4 days to mature (up to a maximum of 7 days).
When ready to cook the garlic pork, drain all of the vinegar from the pickled pork. This can be done with a sieve or colander. You should also remove the thyme stems at this point.
Place a heavy-based saucepan over medium heat. When hot, add in the pickled pork.
Cook until the liquids come out of the meat and evaporate away and the pork starts to sizzle in its own fat.
Continue to cook until pork is golden brown, stirring often to avoid burning but being careful not to break the pork cubes apart.
Serve your garlic pork with Guyanese plait bread, preferably anise seed plait bread.
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