Friday, September 26, 2003

How To Make Garlic Pork
(An Amerindian Recipe from Guyana)

You start with fresh pork (cut relatively thin), lots of salt, lots of vinegar, lots of sliced garlic, and lots of fresh thyme.

You need a large clean glass jar (this one was $12cdn @ IKEA and used exclusively for garlic pork).

Start with lots of salt (don't be stingy), lots of sliced garlic, and lots of thyme on the bottom of the jar.
Lay pork chops on top. Then you start to layer.

Salt, garlic, thyme. Lots of all three. Keep layering until you get to 3/4 of a full jar.

Last layer should be salt, garlic and thyme.
Fill jar with vinegar and push meat down to make sure there are no air bubbles trapped in between.

Cover top with plastic wrap to seal, and put lid on.

Leave on your counter for 4 to 5 days.
Every day open the jar and and lift pork around the outside to make sure that the vinegar is getting in between the chops. You will absolutely love the aroma.

On the 4th or 5th day, boil a few pieces (to take the salt out) with a bit of the thyme (from the jar) and garlic in water until cooked.
Pat dry and fry in olive oil.

I promise will kiss bacon for breakfast good-bye.

That's all.