• Instagram Social Icon
  • Pinterest Social Icon
  • Twitter Social Icon
  • YouTube Social  Icon
  • Facebook Social Icon

©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Trini Garlic Pork Recipe

December 19, 2017

YIELD - (12-15 Servings)

 

INGREDIENTS

 

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

 

METHOD

  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.

Share on Facebook
Share on Twitter
Please reload

RECENT POSTS

Please reload

Foodie Nation Instagram @foodienationtt ig