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Caribbean Garlic Pork
12 fegs garlic
1 scotch bonnet pepper (seeded and diced)
1 tsp. fresh thyme
2 tsp. salt
1/4 tsp. black pepper
2 tsp. fresh lime juice
2 cups malt vinegar
2 pounds boneless lean pork cut into 1/2 inch cubes


Combine garlic, scotch bonnet pepper, thyme, salt, pepper, lime juice, and vinegar in a glass or ceramic bowl-mix well. Add pork cubes-mix well. Ensure that pork is completely covered by the vinegar mixture, cover and chill for 3-5 days.

Drain well and sauté in a heavy pot until brown.

Can be served as a breakfast dish or as a savoury snack with drinks.

Preparation Time: 5 days Serves: 4-6
Recipe Origin: Guyana
Submitted by:

Cayman Islands
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