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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Guyanese Garlic Pork Recipe

4.2 stars - based on 3 votes
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This recipe for Guyanese Garlic Pork is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 heads of garlic
2 tbsp. chopped fresh thyme or 4 tbsp. dried
2 onions chopped
2 habanero chiles seeds and all chopped
1 tbsp. salt
Juice of 3 limes
3 cups white vinegar
4 pounds boneless pork leg or shoulder, cut into 1-inch cubes
¼ cup vegetable oil for frying
Directions:
Directions:
Combine all the ingredients except for the pork and oil and puree in a blender in batches until smooth. Pour the mixture over the pork and marinate, covered, in a non-metallic bowl in the refrigerator for one week.

Drain the pork, discard the marinade and pat it dry. Heat the oil in a frying pan over medium heat and fry the pork cubes, a few at a time, turning often until they are browned on all sides, about 5 to 7 minutes. Add more oil for each batch if necessary. Drain pork on paper towels, keep warm in an oven, and serve with a salad and boiled rice.
Number Of Servings:
Number Of Servings:
Enough
Preparation Time:
Preparation Time:
1 week
Personal Notes:
Personal Notes:
This dish was influenced by the Portuguese and originated in Guyana, South America. This was the typical way to slaughter a pig. They would cut up the pig and marinate it in the mass of garlic, vinegar and fresh thyme. After a week the meat was cooked in a large pot and it created its own garlic oil. This method of preparation may seem a bit off putting for the week long marinating but the vinegar, garlic and salt acts as a preservative and antibacterial. Just remember when the Portuguese were doing this in Guyana, they probably did not have refrigeration. I’ve actually tried this recipe and marinated the meat for at least a week. The taste is unbelievable and the meat is incredibly tender.

 

 

 

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