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Garlic Pork
Portuguese - Guyanese Pickled Pork!
3-4 lbs. lean pork
2 pints apple cider vinegar (regular vinegar can be used, but the apple cider vinegar reduces the acidity)
1/2 lb. garlic
1 bunch fine thyme
6-8 wirri-wirri peppers
4-6 cloves
4 tsp. salt, or to taste


Cut the pork into suitable pieces, say 1 inch long x 1/2 inch wide x 1/2 inch thick.

Steep the pork in a solution of 1/4 pt. vinegar and water, then remove the pork pieces. Put in a large jar or bottle.

Pound the garlic, peppers, and thyme. Add to the rest of the vinegar with the salt and clove. Pour this mixture over the pork, making sure that there is enough liquid to cover completely.

Leave to soak for 3-4 days, or longer if possible. Use as desired.

Preparation-In a pan, put the pork with very little of the vinegar liquid and leave to boil until liquid evaporates. Fry the pork, in the fat that was melted during boiling, until brown.

Serve hot with homemade Guyana bread!
Note-for those who do not eat pork, beef may be substituted.

Click on Recipes from Guyana and The Caribbean for more great recipes from Guyana!

Preparation Time: Serves:
Recipe Origin: Guyana
Submitted by:
Wayne Moses
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