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Mauritian Garlic Pork
A flavorful and aromatic pork dish marinated in a potent blend of garlic, thyme, and vinegar, then slow-cooked and pan-fried to crispy perfection. This dish is a staple during festive seasons, particularly Christmas, bringing families together.
🧂 Ingrédients
- 1 kg Pork shoulder(cut into 1.5-inch cubes)
- 1 head Garlic(cloves peeled and roughly chopped)
- 10 sprigs Fresh thyme sprigs(leaves picked)
- 3 tbsp Fresh parsley(chopped)
- 1.5 tbsp Salt
- 1 cup White wine vinegar
- 1 cup Dry white wine(optional, for a richer flavor)
- 2 leaves Bay leaves
- 2 tbsp Oil(for frying)
👨🍳 Instructions
- 1
In a food processor, combine the chopped garlic, thyme leaves, parsley, and optional chili pepper (if using). Pulse until finely chopped.
💡 Conseils de pro: You can also finely chop these ingredients by hand. - 2
In a large bowl, combine the pork pieces with the chopped garlic mixture, salt, and bay leaves. Mix well to ensure the pork is evenly coated.
- 3
Transfer the seasoned pork to a sterilized glass jar or a non-reactive container. Pour over the white wine vinegar and white wine (if using). Ensure the pork is submerged in the liquid. Cover tightly.
💡 Conseils de pro: Marinate in a cool, dark place for at least 4 days, or up to a week. Refrigeration is also an option. - 4
After marinating, drain the liquid from the pork, reserving it if desired for another use. Pat the pork pieces dry with paper towels to remove excess moisture.
💡 Conseils de pro: Drying the pork helps it to brown and crisp up better. - 5
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pork pieces in batches, ensuring not to overcrowd the pan. Sear the pork until golden brown on all sides.
⏱️ 5-7 minutes per batch - 6
Once browned, return all the pork to the pot. Add about 1 inch of water (or the reserved marinade liquid if preferred). Bring to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently until the pork is tender.
⏱️ 4-6 hours💡 Conseils de pro: Check periodically and add more water if the liquid evaporates completely. - 7
Once the pork is tender, remove the lid and increase the heat slightly. Cook until any remaining liquid has evaporated and the pork begins to fry in its own rendered fat, becoming crispy.
⏱️ 15-20 minutes💡 Conseils de pro: Stir occasionally to prevent sticking. - 8
Serve hot, traditionally with pickled onions and hops bread or rice.
💡 Conseils de pro
- ✓The longer the marinating time, the more intense the flavor.
- ✓Don't skip the drying step before frying; it's crucial for crispiness.
- ✓Adjust the amount of garlic and chili to your personal preference.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of chili flakes to the marinade for extra heat.
- Some recipes include a small amount of sugar in the marinade for a touch of sweetness.