Garlic Pork – A Flavorful And Appetizing Dish Made In Guyana

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Garlic pork is a delicious, yummy dish enjoyed by many Guyanese. It has a unique taste to it; a taste that makes you want to eat one after the other. It is a beautifully decorated dish and it takes skill in preparing it. The ingredients must be carefully added to give the mouthwatering garlic pork its distinct taste. The color when finished is usually a dark, brown juicy looking color. The garlic pork is normally pickled and left for days, the longer it is pickled for, the better it will taste. The smell of the garlic pork after pickling is amazing, especially when it is being fried, the aroma that goes up into the air and enters your nostrils is an appetizing, tempting flavor that makes you impatient, wanting to eat it right away.

Origin Of Garlic Pork

Garlic pork was influenced by the Portuguese who arrived and settled in Guyana. 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. Because of the week long marinating, some may view this method of preparation as a bit off but the vinegar, garlic and salt acts as a preservative and antibacterial.

Tip: When the Portuguese were doing this in Guyana, they probably did not have refrigeration.

Important Facts About Garlic Pork

• Acid – The vinegar is the acid for preserving the pickled garlic pork. The acidity of the brine is needed to kill bacteria that can develop from the pickling of raw meat or any raw ingredient. It also prolongs the shelf life of the food it is curing.
• Vinegar – It is not necessary to cure the meat with an all-vinegar solution. The brine can be made with 1 part vinegar and 1 part water, which generally means if you use 2 cups of vinegar, dilute it with 2 cups of water.
• Dilution – The brining liquid should not be diluted too much with water, if it is, then there can serious cases of food poising. As said before, the acid is necessary to kill the bacteria.
• Pickling Liquid – Add the seasoned meat to the jar/bottle first then pour the liquid. When pouring the pickling liquid over the seasoned meat in the bottle, it should completely cover the meat, this is necessary for the curing process.
• Salt – The salt is also a curing agent which means you need to add enough salt to the vinegar and water mixture. There is no need to add salt to the garlic-thyme paste which is made to season the meat because the meat will get its salt from sitting in the brine for several days. Perhaps, just a little salt in the paste if so desired.
• Garlic and Thyme Paste – Do not put so much seasoning on the meat that it overwhelms since the flavors of garlic and thyme intensifies over time.
• Meat – Bone pork or shoulder is better. It has the right amount of meat to fat ratio and is a sturdy cut with tissues that can withstand the long brine.
• Jar/Bottle – Sterilize the jar/bottle in which the meat will be pickled and ensure that it is completely dry, especially on the inside. The jar/bottle should be covered tightly and if placed on countertop it should be away from direct sunlight.
• Pickling – The pickling will break down the tissues and tenderize the meat. The meat can be cut into large cubes or 1 to 2inch thick slices.

Did You Know?

It is said that it takes 7 days for the meat to cure. If you attempt to retrieve meat before that time to cook and eat, you would put yourself at risk in getting food poisoned. However, if it is placed in the fridge this may be avoided.

Garlic Pork Recipe

Ingredients:

• 3 – 4 lbs lean pork
• 2 pt apple cider vinegar (you may use regular vinegar; apple cider vinegar reduces the acidity)
• ½ lb garlic
• 1 bunch fine thyme
• 6 – 8 wirri-wirri peppers
• 4 – 6 cloves
• 4 tsp salt (or to taste)

Method:

1. Cut the pork into suitable pieces.
2. Steep the pork in a solution of ¼ pt vinegar and water, then remove the pork pieces, and put in a large jar or bottle.
3. Pound the garlic, peppers and thyme. Add to the rest of the vinegar with the salt and clove. Pour this mixture over the pork, making sure that there is enough liquid to cover completely.
4. Leave to soak for 3 to 4 days, or longer if possible (a week preferred). Use as desired.
5. In a pan, put the pork with very little of the vinegar liquid and leave to boil until liquid evaporates. Fry the pork in the fat that was melted during boiling, until brown.
6. Serve hot with homemade Guyana bread.

Video showing you a slightly different method

Garlic Pork In Guyana

Garlic pork is a tasty and satisfying dish cooked all around Guyana. The juicy and crispy taste of the garlic pork is palatable, the smell is magnificent and it is very tender when pickled and cooked properly. Garlic pork is usually made at home and enjoyed as a home-made dish among the family. It is a flavorful and appetizing dish made in Guyana.

Article References:

• https://www.stabroeknews.com/2016/the-scene/tastes-like-home/12/17/whats-cooking-garlic-pork/
• http://www.guyanadining.com/garlic-pork-recipe/