Go Back
+ servings
Print

Aunty Rita's Guyanese Garlic Pork

Guyanese Garlic Pork is a tangy, garlicky dish made with marinated pork that is sautéed with garlic, thyme, and pepper, until savory and tender. Pickle the pork for 3-4 days during the holidays so you can enjoy it on Christmas day, as is Guyanese tradition.
Course Paleo, Traditional Guyanese, Whole30
Cuisine Guyanese
Keyword garlic pork, garlic pork guyana, garlic pork recipe, guyanaese garlic pork, guyanese garlic pork, how to make guyanese garlic pork
Prep Time 4 days
Cook Time 30 minutes
Total Time 4 days 30 minutes
Servings 6 servings
Calories 443kcal
Author Althea Brown

Equipment

  • Food processor or blender
  • Large Glass Jar sterilized
  • Sieve or Colander
  • Heavy Bottom Pot or Frying Pan

Ingredients

  • 3 lbs of pork shoulder or loin with visible fat cut into 1 1/2 to 2 inch cubes
  • 1/2 lb of garlic peeled
  • 1/4 cup of wiri wiri pepper or 2 habanero peppers
  • 1 cup of fresh thyme preferably Guyanese/Portuguese thyme,

or

  • 1/2 cup of dried thyme
  • 1 tablespoon of salt I use iodized sea salt
  • 4 1/2 cups of white distilled vinegar

Instructions

Sterilize jar and all of the utensils before you begin. See note below for tips on sterilizing

    Prepping the Meat

    • Wash the cubed pork with 1/2 cup of vinegar diluted with water. Drain any excess water and sprinkle with 1 tablespoon of salt, then mix together well and set aside

    Making the seasoning

    • Remove as much of the thyme from the stems (if using fresh thyme, but do not throw away the stems)
    • To a food processor add the peeled garlic, thyme leaves and peppers (you may remove some of the seeds and veins from the peppers for less heat), then process until smooth. You may also add these ingredients to a blender and blend with about 1/2 cup of vinegar

    Making the Garlic Pork

    • In a sterilized large glass jar add 1/2 cup of vinegar, followed by a layer of the pork, then a layer of the seasoning and a few of the thyme stems, then top it off with another 1/2 cup of vinegar
    • Repeat the layering of vinegar, meat and seasoning until everything is in the jar then top it off with the remaining vinegar
    • Alternatively you can add the seasoning to the pork and mix together well, then add 1/2 cup of vinegar to the jar, then some pork, then some vinegar and repeat until all the seasoned pork and vinegar are in the jar
    • Ensure that all of the meat and seasoning is completely submerged in the vinegar and that there is enough space in the jar to accommodate all of the ingredients and liquids.
    • Store in a cool dry place (typically your kitchen counter) and let it sit for 3-4 days (or 7 days at most)

    Cooking the Garlic Pork

      Cooking all at once:

      • When you are ready to cook the garlic pork, drain all of the vinegar from the pickled pork. This can be done with a sieve or colander. You may also remove the thyme stems at this point
      • Then bring a heavy bottom pot up to temperature on medium heat, then add the marinated (pickled) pork.
      • Cook until all the liquids cook down and the pork starts to sizzle in its own fat.
      • Continue to cook until pork is golden brown, stirring often to avoid burning but being careful not to break the pork cubes apart.

      Cooking small portions at a time:

      • Add a small frying pan to medium heat and bring up to temperature
      • Then remove a small portion of the pickled pork from the jar and pat dry with paper towels
      • Add pork to the frying pan and cook until all the liquid cooks off and the pork begins to "fry" in its own fat.
      • Sauté until golden brown, then remove from the heat.

      Cooking in the oven

      • Drain the pork from the pickling liquids.
      • Then spray a baking sheet with cooking spray and add the pickled pork to the baking sheet.
      • Broil at 500°F for 20 minutes or until all the liquid cooks off and the pork is golden brown.
      • Serve your garlic pork with Guyanese plait bread, preferably anise seed plait bread.

      Notes

      You may substitute the pork in this recipe for chicken thighs or beef. For beef choose a cut that has some fat and marble. 
      Sterilizing the Jar and Utensils
      1. You can sterilize your jars and utensils using sterilizing tips used for canning and pickling. See article here.
      2. You can pour some white vinegar over the utensils and swished around inside the jar, then use sterile gloves to handle everything.

      Nutrition

      Serving: 1g | Calories: 443kcal | Carbohydrates: 12.7g | Protein: 2.4g | Fat: 0.2g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Trans Fat: 9g | Sodium: 532.3mg | Fiber: 0.9g | Sugar: 0.4g