Guyanese Garlic Pork Recipe
Dive into the flavorful world of Guyanese cuisine with this tantalizing Garlic Pork recipe. A burst of garlicky goodness with every bite, it’s a perfect fusion of simple ingredients and tradition, a must-try for every global food lover!
Equipment
- Large mixing bowl
- Mortar and pestle or food processor
- Large glass or ceramic container with a lid for marinating
- Frying pan or skillet with a lid
- Slotted spoon
Ingredients
- 2 pounds of boneless pork shoulder cut into 2-inch chunks
- 10-12 large garlic cloves peeled
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 1 cup white vinegar
- ½ cup water
- 2-3 hot peppers like Scotch bonnet or habanero, seeds removed and finely chopped (optional, adjust to heat preference)
- 3 tablespoons vegetable oil or lard for frying
- Freshly chopped parsley or cilantro for garnish optional
Instructions
Preparation of the Marinade
- In a mortar and pestle, crush the garlic cloves with salt until you form a paste. If using a food processor, blend the garlic and salt until smooth.
- Transfer the garlic paste to the large mixing bowl and combine with ground black pepper, chopped hot peppers, white vinegar, and water. Stir well to ensure everything is well mixed.
- Place the pork chunks in the glass or ceramic container and pour the marinade over them. Ensure that the pork is submerged in the marinade. Seal the container with its lid.
- Allow the pork to marinate for a minimum of 12 hours, preferably overnight, in the refrigerator. Stir or shake occasionally to ensure all pieces are marinated evenly.
- Once marinated, remove the pork from the refrigerator and allow it to come to room temperature.
- In a large frying pan or skillet, heat the vegetable oil or lard over medium heat.
- Using a slotted spoon, remove the pork chunks from the marinade and gently place them into the hot oil. (Be careful as the oil may splatter due to the vinegar from the marinade.)
- Fry the pork pieces until they are golden brown on all sides and cooked through, roughly 5-7 minutes per side.
- Once done, transfer the fried pork pieces onto a plate lined with paper towels to drain any excess oil.
- Serve hot, garnished with freshly chopped parsley or cilantro if desired.
Notes
Marinating the pork is crucial for the recommended time to achieve the deep garlic flavor.
Always handle hot peppers with care. Using gloves can prevent the spicy oils from getting on your hands.
The remaining marinade can be boiled for a few minutes and used as a sauce if desired, but use caution as it will be very strong and garlicky.
It pairs well with a side of rice or a fresh salad. Guyanese Garlic Pork is traditionally made around Christmas time in Guyana but is enjoyed year-round by many. The recipe has Portuguese influences, dating back to when Portuguese indentured laborers came to Guyana. It's a perfect dish for anyone wanting to explore the rich and diverse culinary traditions of the Caribbean.
It pairs well with a side of rice or a fresh salad. Guyanese Garlic Pork is traditionally made around Christmas time in Guyana but is enjoyed year-round by many. The recipe has Portuguese influences, dating back to when Portuguese indentured laborers came to Guyana. It's a perfect dish for anyone wanting to explore the rich and diverse culinary traditions of the Caribbean.
Nutrition
Calories: 275kcalCarbohydrates: 3gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 91mgSodium: 1249mgPotassium: 650mgFiber: 0.5gSugar: 1gVitamin A: 147IUVitamin C: 23mgCalcium: 29mgIron: 2mg