Garlic Pork
Ingredients
- 3 to 4 pounds pork loin, cut into i-inch pieces
- 3 cup white vinegar
- 1/2 pound garlic, separated into cloves and peeled
- 4 stalks fresh thyme or 1 teaspoon dried
- 6 to 8 wiri wiri-type chiles or 2 scotch bonnet-type chiles
- 2 cup cold water
- 2 teaspoon salt
- 6 cloves
- 1 tablespoon vegetable oil
Instructions
Traditional Guyanese Christmas Holiday Dish. Serves 6 to 8. In a large bowl, wash the pork pieces with 1 cup of the vinegar. Lift them from the bowl with 2 large forks; do not use your hands. Place the pork in a large jar or bottle. Place the peeled garlic, thyme, and chiles in a mortar and pound to a paste. Then add the cold water and the remaining 2 cups of vinegar to the garlic mixture. Add the salt and cloves and pour the garlic and vinegar mixture over the pork, making sure that the pork is completely covered. Tightly cover the jar and allow the pork to marinate in a cool place for 3 to 4 days or longer. To cook, place the pork in a heavy skillet and cook until the liquid evaporates. Then add the vegetable oil and fry the pork until it is brown. Serve hot over white rice.