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Garlic Pork

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  • 2 c Cider vinegar
  • 2 c Water
  • 15 Cloves garlic
  • 10 Wiri-Wiri chiles (or other small hot red chiles)
  • Salt to taste
  • 2 tb Vegetable oil
  • 6 Thick centre-cut pork chops; boned; trimmed of excess fat; each cut into 4 pieces
  • 1/4 c Plus
  • 1 tb Dried thyme
  • 6 Whole cloves


Date: Tue, 5 Mar 1996 13:25:18 -0500
From: (Peter Duncan) This recipe is from Molly O'Neill's "New York Cookbook". It originates in Guyana.
Mix vinegar with 2 cups water. Add pork & mix with fork so each piece is coated. Transfer pork into plastic storage container with lid, reserve vinegar mixture. Blend in food processor the garlic, chiles & thyme. Add 1 cup of vinegar mixture & process a few seconds. Pour mixture over the pork & add more of vinegar mixture to cover completely. Add salt & cloves, stir thoroughly, & cover container tightly with a lid. Refrigerate for 4 days. Heat the oil in a large, heavy skillet over medium heat. Remove pork from marinade & pat dry with paper towels. Reserve marinade. Brown pork in batches, about 3 minutes per side. Set each batch aside while browning remaining pork. Pour 1/4 cup marinade (pick out any cloves) into skillet & reduce by 1/2 over high heat, 1-2 minutes. Return all pork to skillet, stir so pieces absorb marinade, & remove from heat. Serve hot. Serves 3.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,