Trini Garlic Pork Recipe

December 19, 2017

YIELD - (12-15 Servings)




Pork Shoulder - 3 lb (3/4 inch cubes)
Garlic - 20 cloves
Chadon Beni - 40 leaves
Scotch Bonnet Pepper - 2
Fine Thyme - 1/2 cup
Apple Cider Vinegar - 1 1/2 cups
Salt - 1 tbsp 
Oil - 1/3 cup



  1. Wash cubed pork in 1/4 cup of white vinegar and water. Set aside and allow to drain.

  2. Peel garlic, chadon beni and thyme.

  3. Blend garlic, chadon beni, thyme and pepper in 1 cup of apple cider vinegar.

  4. Transfer to a bowl and add salt and remaining apple cider vinegar.

  5. Pour a few spoonfuls of the apple cider mixture into a container. Enough to cover the entire surface of the container.

  6. Add a layer of pork.

  7. Repeat the process until all the pork is in the container.

  8. Make sure pork is fully submerged.

  9. Cover and let sit for 4 days.

  10. Drain and squeeze out all the excess moisture.

  11. Add 1/3 cup of oil to a medium size pot over high heat.

  12. Once oil is heated add pork and cook until golden brown.

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