Sunday, July 29, 2007
Guyanese Amerindian Garlic Pork
I realized that with new blogger, some of my recipes are missing...so here is an important one. Garlic Pork is a staple at Christmas for Guyanese.
I cringed in horror when I found out that pork pickles on your kitchen counter for 4 or 5 days...but the finished product is delicious.
Start with fresh pork (cut relatively thin), lots of salt, lots of vinegar, lots of sliced garlic, and lots of fresh thyme.
You need a large clean glass jar (this one was $12cdn @ IKEA and used exclusively for garlic pork).
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.
Salt, garlic, thyme. Lots of all three. Keep layering until you get to 3/4 of a full jar.
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.
Cover top with plastic wrap to seal, and put lid on.
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.
After 4 or 5 days..
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.
When pork is cooked, pat meat dry on paper towels.
Fry in olive oil, turning until meat is golden on both sides.
Finished product...it's fabulous.