Garlic-ky Pork

garlic pork, caribbean food
Image © Cynthia Nelson

“If you like Guyanese-style Garlic Pork, then be prepared to fall in love with this version, which is based on the original dish. The cooking style used in preparing this dish is similar to that of Haitian Griot (fried pork).” – Cynthia Nelson, Tastes Like Home

*This recipe requires overnight marinating.

Garlic-ky Pork
Course: Main Dish
Cuisine: Caribbean
Author: Cynthia Nelson
  • 3 lb. boneless pork shoulder or pork flap/belly
  • 1/2 cup chopped onions
  • 3 packed Tbsp. fresh thyme leaves
  • 4 Tbsp. chopped garlic
  • Chopped hot pepper to taste
  • Salt to taste
  • 2 Tbsp. fresh lime juice
  • 4 cups oil
  1. Wash the meat and pat very dry. Cut into large chunks.
  2. Grind the following to make a paste – onions, thyme, garlic and pepper. Add to the pork along with the lime juice and salt to taste. Mix everything together, put in a zip bag or container with cover and refrigerate overnight.
  3. Bring meat up to room temperature before cooking. Empty the seasoned meat and juices in to a pot along with 4 cups water, stir and place on high heat. Cover pot tightly and bring to a boil, when the pot comes to a boil, reduce heat to low and cook until the meat is fork tender but not falling apart. Remove the lid, raise heat to high and cook until all the liquid dries out.
  4. Transfer the cooked meat to a sheet pan or large platter, a couple inches apart, to cool and dry. This step is important to the meat crisping up when pan-seared.
  5. Drizzle oil into a cast iron or heavy bottomed skillet and place on medium heat. When oil is hot and shimmers, working in batches, fry the meat until the outside is brown and crusty. Repeat until all the meat is cooked.
  6. Serve hot or at room temperature.
This recipe was published in the December 2015 edition of Cooking Sense magazine.
Cynthia Nelson

Journalist, Cookbook Author, Lecturer, Photographer. I write about food and life in the Caribbean. My interest is in food and how it shapes our identity.

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