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Guyanese Garlic Pork Recipe

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Guyanese Garlic Pork image

 

This recipe for Guyanese Garlic Pork, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebekah Malina

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lbs pork shoulder, chopped in 2in-3in pieces
2 heads garlic, peeled and chopped
15-16 wiri wiri peppers or 7-8 scotch bonnets
2 bushels fresh thyme or 2-3 tbsp dried thyme
3 1/2 - 4 cups white distilled vinegar (or enough to cover the meat)
2 tbsp brown sugar
1 cup water
1 1/2 tbsp salt

Equipment
1 extra large glass jar, sterilized
Tongs

Directions:
Directions:
Sterilize jar by boiling in a pot of water for 10 minutes. Remove jar and dry with paper towel. Set aside.
Chop meat into 2-3 inch size strips or chunks. Rinse meat and pat completely dry. After this point, use tongs to handle meat. Set aside.
Peel and chop garlic and pepper. Gather thyme.
Add chopped garlic, pepper, and thyme to bowl with meat. Mix with tongs.
In sterilized jar, begin to add meat with seasonings. Layer with thyme sprigs.
Mix sugar and salt into 1 cup water, set aside.
Pour vinegar over meat until it is completely submerged. Add reserved 1 cup water with salt and sugar.
Close lid tightly and gently turn jar upside down a few times to ensure vinegar solution gets in between layered meat.
Store in cool dark place for 4-7 days. We cooked the meat on day 4.

Cooking
Drain pickled meat in colander. Remove thyme sprigs and fish meat out with a fork. You may cook as much or little of the chopped garlic/pepper seasoning as you like.
Heat a heavy-bottom skillet add meat and allow pork fat to melt. Cook for 15 minutes or more until meat is seared and browned.
Serve warm with bread.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
Using an electric chopper makes quick work out of prepping the pepper and garlic. When layering meat in jar, make sure to leave at least 3-4 inches space on top because when vinegar is added it will make the meat rise to the top.

 

 

 

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