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Garlic Pork

by Dave DeWitt and Mary Jane Wilan

This is a very traditional Portuguese island dish which probably originated in Guyana. Our main culinary guide in Trinidad, Michael Coelho, told us that years ago his father would slaughter a pig, cut it up, and marinate it in a huge mass of garlic, malt vinegar, and fresh thyme. After a week, the meat was cooked in a large pot, creating its own garlic-oil. Nowadays, Trinis forego the slaughtering and buy their pork at the Hi-Lo Supermarkets--but the taste is still strong and memorable!

Yield: 12 pastelles

Ingredients:

• ¼ pound garlic cloves, peeled
• 2 tablespoons fresh thyme or 4 tablespoons dried thyme
• 2 onions, chopped
• 1 Congo pepper (Habanero), seeds and stem removed, chopped
• 2 teaspoons salt
• Juice of 1 lime
• 2 cups white vinegar
• 4 pounds boneless pork leg or shoulder, cut into 1-inch cubes
• vegetable oil for frying

Method:
Combine all the ingredients except the pork and oil and puree in a blender in batches until smooth. Pour the mixture over the pork and marinate, covered, in a nonmetallic bowl in the refrigerator for at least 2 days and preferably 1 week.
Drain the pork and pat it dry. Heat the oil in a frying pan and fry the pork cubes, a few at a time, turning often, until they are browned on all sides, about 5 to 7 minutes.
Drain the pork on paper towels, keep warm in an oven, and serve with a fruit salad.

Variations:
Some cooks brown the pork slightly and then finish the cooking in a 350 degree oven for about 30 minutes in a covered casserole, adding some water or marinade. For garlic lovers extraordinaire, simmer the marinade until thick and serve it over the pork cubes.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

  

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