Serves approx. 10 persons
Preparation time: 30 min
Marinating time: 3-4 days
Cooking time: 30 min
Level: Intermediate
Ingredients:
3 lb pork
5 head garlic
salt to taste ( I used 1 tbsp. )
1/2 cup thyme*
1 1/2 cup Bragg's apple cider vinegar, divided
1 cup white vinegar, divided
4 bundles chadon beni (about 40 leaves)
2 hot pepper Scotch Bonnet, de-seeded and chopped
* You can use either fine leaf thyme or Spanish thyme (the one some people call oregano)
Directions:
Peel the garlic. Wash the chadon beni and strip the leaves off the thyme stalks. Set aside.
Wash the pork in 1/2 cup of the white vinegar. Cut up then drain and wash again in the remaining 1/2 cup of white vinegar.
Blend the chadon beni and garlic in 1 cup of braggs vinegar. Pour out in a bowl and add the thyme, braggs vinegar and salt to taste and mix well. I used 1 tbsp.
Add a few spoonfuls of the "seasoning" and a few pieces of hot pepper into a large mouth bottle.
Then add a layer of pork. Continue alternating the layers then pour in the rest of seasoning. Making sure the pork is completely submerged in the seasoning.
Place a piece of plastic over the mouth of the bottle, cover and leave to cure for 3 to 4 days.
After the three days have passed take out the garlic pork. Squeeze out the excess moisture and pat dry with paper towels. Place about 1 tbsp of oil in a pot and add the pork.
Caution: When pork is frying in its own fat it tends to "burst" and splatter the hot oil, so cover the pot and be careful.
Fry until golden brown and drain on paper towels. As an alternative you can also bake the garlic pork.
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Source: simplytrinicooking.com
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