One of the staples of a Guyanese Christmas is a dish brought with the Portuguese when they came to Guyana many years ago. Garlic pork has over the years been one of the most favorite dishes, especially at Christmas time in the Guyanese home. Sure, some persons do not eat pork, whether for religious or health reasons but that doesn’t stop the concept as most of them choose to use a different meat instead; most times beef, lamb or chicken.
This week, Guyana Inc. gives you a simple but delicious way of preparing your garlic pork for this Christmas season.
Here’s what you’ll need:
- 3 pounds of pork or your meat of choice, 1 inch thick, tender cuts
- 12 large cloves of garlic
- ½ cup of fresh thyme leaves or 2 tbsp of dried thyme
- 8- 10 wiri peppers
- 1 ½ tbsp. salt
- ½ tsp black pepper
- 2 cups of white vinegar
- 2 cups of boiled water, must be at room temperature at the time of use
- 3-4 whole cloves
- 3 unpeeled cloves of garlic
- 4-5 sprigs of fresh thyme
- 3 tbsp. canola/ soya oil
Once you have all of that, you’re ready. Just follow the steps below:
- Ensure that the meat is clean by wiping with a damp cloth or paper towel.
- Using a sharp knife, cut small grooves into the meat on both sides.
- Chop and puree the garlic, thyme, and wiri peppers in a blender/ food processor, then pour this would-be seasoning rub into a small bowl.
- Using a butter knife or your fingers spread a large amount on the meat, rubbing it in to fill the small grooves.
- Apply salt and pepper to both sides, ensuring that you keep ½ tsp salt.
- If you have any leftover seasoning, use it up and rub it onto the meat slices.
- Using a wide-mouthed glass jar, layering pieces of the seasoned meat, stacking until all meat has been used up.
- Mix the vinegar and water together, then carefully pour into the jar of meat until it is covered by two inches.
- Shake the jar to distribute meat, then place thyme stems and cloves in the jar. Add three cloves of unpeeled garlic, as part of the garnish.
- Place additional sprigs of thyme on top of jar, or slide it down the sides.
- Sprinkle with ½ teaspoon salt, and seal the jar tightly.
- Store in a cool dark place (not your refrigerator), and let it sit for 3-5 days.
- After curing, drain the meat on a rack, and discard the liquid. Do not allow the seasoning to go to waste.
- In a skillet, pour 3 tbsp. Canola oil.
- Pan-fry on medium heat, until nicely browned for about 2-3 minutes on each side.
Now that you’re done, just let it cool and serve with crusty bread and any cold beverage of your choice.
