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Caribbean Garlic Pork
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12 fegs garlic
1 scotch bonnet pepper (seeded and diced)
1 tsp. fresh thyme
2 tsp. salt
1/4 tsp. black pepper
2 tsp. fresh lime juice
2 cups malt vinegar
2 pounds boneless lean pork cut into 1/2 inch cubes
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Combine garlic, scotch bonnet pepper, thyme, salt, pepper, lime juice, and vinegar in a glass or ceramic bowl-mix well. Add pork cubes-mix well. Ensure that pork is completely covered by the vinegar mixture, cover and chill for 3-5 days.
Drain well and sauté in a heavy pot until brown.
Can be served as a breakfast dish or as a savoury snack with drinks.
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Preparation Time: 5 days |
Serves: 4-6 |
| Recipe Origin: Guyana |
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Submitted by: |
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Camille
Cayman Islands |
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| This recipe has been viewed 5784 times. |
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