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Saint Lucian Garlic Pork
A flavorful and tender pork dish marinated in a potent blend of garlic, herbs, and vinegar, then pan-fried to a delicious crisp. This dish is often prepared for special occasions and holidays.
ð§ ææ
- 2 lbs Pork shoulder(cut into 1-inch cubes)
- 10 cloves Garlic(minced)
- 1 cup White vinegar
- 1 handful Green seasonings (chives, thyme, chadon beni)(minced)
- 1 small Cherry pepper(minced (optional, for heat))
- 1 tbsp Salt(to taste)
- 1 tsp Black pepper(freshly ground)
- 3 tbsp Garlic coconut oil(for frying)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the pork cubes, minced garlic, green seasonings, minced cherry pepper (if using), salt, and black pepper. Mix well to ensure the pork is evenly coated.
- 2
Add the pork mixture to a clean, airtight glass container. Pour the white vinegar over the pork, ensuring it is fully submerged. Cover and refrigerate for at least 3 days to marinate.
- 3
After marinating, remove the pork from the vinegar mixture and pat it thoroughly dry with paper towels. This step is crucial for achieving a good sear.
- 4
Heat the garlic coconut oil in a large pot or deep skillet over medium heat. Fry the pork in batches until it is nicely browned and crisp on all sides.
- 5
Remove the fried pork from the skillet and drain on paper towels. Serve hot, garnished with fresh chadon beni if desired.
ð¡ ããã®ã³ã
- âEnsure the pork is very dry after marinating for optimal crispiness.
- âDo not overcrowd the pan when frying; cook in batches.
- âAdjust the amount of cherry pepper to your spice preference.
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- Some recipes use a combination of vinegar and water for marination.
- A touch of brown sugar can be added to the marinade for a hint of sweetness.