Dish of Pork Garlic Pickle
(click to enlarge)

Pork Garlic Pickle


Guyana   -   Garlic Pork
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
***
5+ days
Must		 Originating from the Portuguese, this pork dish is widely served in Guyana during the holiday season, but good at any time.




2
-----
2
1
2
4
12
1/2
-----
ar
#
---




oz
T
---

Pork (1)
-- Marinade
Garlic Head
Chili Habanero  
Thyme sprig
Cloves
Vinegar, white
Salt
----------------
Oil, frying
Pickle   -   (40 min + at least 4 days pickling)
  1. Cut PORK into chunks between 1 and 1-1/2 inches on a side.
  2. Lightly crush GARLIC and slice thin.
  3. Cap HABANERO and slice into several pieces.
  4. Mix all Marinade items with Pork. Place in a sealed container and let marinate for at least 4 days - see Marinating.
Fry   -   (30)
  1. Pick Pork out from the Marinade, drain and pat dry with paper towels. Discard Marinade.
  2. Fry Pork until nicely browned - see Frying.
NOTES:

  1. Pork:

      Weight is boneless and after trimming excessive fat - a little fat should be left on. Any cut can be used.

  2. Marinating

      A jar will work, with vinegar enough to cover Pork. I seal it into a plastic bag, which I place where I will see it and turn it over every once in a while. In Guyana, it is traditionally marinated at room temperature - with so much Vinegar and Salt that's safe enough. It should marinate for at least 4 days. I marinate in the fridge for a week.

  3. Frying

      Guyanese recipes call for frying the Pork in its own fat. Our North American pork is way to lean for that, so I call for oil. I recommend frying the pork in a Kadhai or Wok to minimize splatter.

  4. Comments:

      In Guyana, Wiri Wiri Chilis would be used, they are much smaller, but otherwise similar to the Habanero. That this recipe originated with the Portuguese is quite credible. Portuguese Sailors took Vinegar, Hot Chilis, and Pickled Meats all around the world, as far as Japan. The lightly pickled mackerel called "Japanese Mackerel" in sushi bars is of Portuguese origin.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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