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Guyanese Garlic-Chile Pork

  • Guyana
  • Makes 6 to 8 servings
  • Heat Scale: Hot

This is a very traditional variation on a Portuguese-influenced dish that originated in Guyana. The usual preparation method is to 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 is cooked in a large pot, creating its own garlic-oil. Note that this recipe requires advance preparation.

  • 1/4 pound garlic doves (4 or 5 heads)
  • 2 tablespoons chopped fresh thyme or 4 tablespoons dried
  • 2 onions, chopped
  • 1 habanero chile, 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
  • 1/4 cup vegetable oil for frying

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, discard the marinade (see Variations), and pat it dry. Heat the oil in a frying pan over medium-high heat and fry the pork cubes, a few at a time, turning often, until they are browned on all sides, about 5 to 7 minutes. Add more oil for each batch if necessary.

Drain the pork on paper towels, keep warm in an oven, and serve with a salad and boiled rice.

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

 
  • from:
  • The Chile Pepper Encyclopedia
  • Everything You'll Ever Need to Know About Hot Peppers,
    with More Than 100 Recipes
  • by Dave DeWitt
  • William Morrow & Co. 1999, 2003
  • $19.95; paperback
  • ISBN: 0756754038
  • Recipe reprinted by permission.
 

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Page created 2005. Modified March 2007


 


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