Margarita's International Recipes
In hindsight, I should have realized that this dish would take exactly as what you would expect if you marinated pork in vinegar for three days: vinegar. If you love vinegar with all your heart, this is the dish for you. If you don't, there are better things to make. I found it edible but that's as much good as I can say about it. The dog did finish what I didn't eat.
- 3 cups distilled vinegar, divided
- 3-4 lbs pork loin, cubed
- 8 oz garlic cloves, peeled
- 1 tsp dried thyme
- 2 scotch connet or habanero peppers
- 2 cups water
- 2 tsp salt
- 6 cloves
1 Tbsp. vegetable oil
Put 1 cup of vinegar in a large bowl. Add pork cubes and rinse them with the vinegar. Remove using two forks (not your fingers) and put in a large non-reactive lidded bowl. Discard used vinegar.
Put the garlic, thyme and chiles in a large blender or mortar and mash together into a paste. Add water and remaining 2 cups of vinegar and mix well. Add the salt and cloves.
Pour the garlic mixture onto the pork. Cover and refrigerate for 3 to 4 days.
Heat a large saute pan over medium heat and add the pork and the marinade.Cook, stirring frequently, until the liquid evaporates. Add the oil and continue cooking until the pork is brown. Serve with white rice.
Adapted from a recipe in Jessica B. Harris’ Sky Juice and Flying Fish: Traditional Caribbean Cooking
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