GARLIC PORK | Guyanese Christmas | Jehan Can Cook

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh offers similar flavor with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining umami flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a caramel note with lower glycemic index.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

Cut up pork shoulder and remove excess fat.

Peel garlic cloves.

Dice garlic roughly for food processor.

Remove leaves from thyme stems by pulling against the grain.

Add garlic, hot pepper, and thyme to food processor and pulse until fine.

Mix the processed garlic mixture with the pork and add salt; stir together.

Transfer the pork mixture to a cleaned and sterilized jar.

Pour white vinegar into the jar until it covers the pork, stirring to ensure it gets between the meat.

Add sugar and water to the jar to mellow out the vinegar flavor; mix well.

Cover the jar and place it in the fridge for pickling.

After six days, strain the liquid and remove some seasoning from the pork.

Pat the pork with a paper towel to remove excess moisture.

Place the pork in a pan in one layer over medium heat and cook until it releases juices.

Once the liquid cooks down, add oil to the pan for frying and browning the pork.

Taste the pork to check for salt and adjust if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary