Difference between revisions of "Garlic Pork"
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# Squeeze the [[white vinegar]] from the [[Pork]] after washing it, then rub meat with [[salt]], [[garlic]] and [[oregano]] leaves | # Squeeze the [[white vinegar]] from the [[Pork]] after washing it, then rub meat with [[salt]], [[garlic]] and [[oregano]] leaves | ||
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# Heat a heavy iron pot, then drop about one to two tablespoons of the marinade into it, add a few pieces of [[Pork]] per person to fry at a time and lower the fire. Fry until tender on a slow fire, about 1/2 hour. | # Heat a heavy iron pot, then drop about one to two tablespoons of the marinade into it, add a few pieces of [[Pork]] per person to fry at a time and lower the fire. Fry until tender on a slow fire, about 1/2 hour. | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
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[[Category:Malt vinegar Recipes]] | [[Category:Malt vinegar Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
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Latest revision as of 16:49, 16 July 2012
Description
Ingredients
- 5 lbs lean Pork, no bones, cut up into 1.5 inch pieces
- white vinegar to wash Pork in ( don't use any water to wash Pork)
- 1/2 lb garlic cloves, crushed ( no need to peel )
- 2 oz salt
- 2 small bottles malt vinegar
- same amount of boiled and cooled water
- large amount of fresh oregano leaves ( fine leaf thyme)
Procedures
- Squeeze the white vinegar from the Pork after washing it, then rub meat with salt, garlic and oregano leaves
- put malt vinegar and cooled, boiled water into a large glass jar ( without any metal cover ) , add garlic, salt, oregano (thyme) and the Pork
- Marinate Pork for about 5 days in this mixture
- Heat a heavy iron pot, then drop about one to two tablespoons of the marinade into it, add a few pieces of Pork per person to fry at a time and lower the fire. Fry until tender on a slow fire, about 1/2 hour.
