Garlic Pork: A Guyanese Christmas Tradition........assembling supplies.
My husband's family has been making garlic pork every December for many decades. This year we are hosting the preparation. Here are some of the ingredients/supplies:
Some things are missing in this photo, due to arrive later today: 45-50 lb. of chunked pork shoulder/butt, a few more large jars, Scotch bonnet peppers, and 4 more family members to assist in preparation. I will try to update when preparation is underway.
Last edited by TomRFD on Dec 9th, 2022 11:37 am, edited 1 time in total.
Reason:adjusted image formatting
ElaineB852835 wrote: ↑
My husband's family has been making garlic pork every December for many decades. This year we are hosting the preparation. Here are some of the ingredients/supplies:
Garlic Pork, A Christmas Tradition, Part 1.jpg
Some things are missing in this photo, due to arrive later today: 45-50 lb. of chunked pork shoulder/butt, a few more large jars, Scotch bonnet peppers, and 4 more family members to assist in preparation. I will try to update when preparation is underway.
Coooool.
I only vaguely know about Guyanese Christmas tradition. I believe theres this thing called pepperpot. I never tried. Have you?
UrbanPoet wrote: ↑
Coooool.
I only vaguely know about Guyanese Christmas tradition. I believe theres this thing called pepperpot. I never tried. Have you?
I have indeed, tried pepper pot. It's delicious, full of flavour. We had anise seed bread close at hand to sop up all the liquid goodness.
Very interested in this. I'm Guyanese, have made pepperpot for the past few years, never made garlic pork before but was planning to give it a shot this year. I'll be following along as your preparation progresses.
PS … Prob too hot for my taste buds
But I am always eager to learn / see something new
Esp when it comes to food or other cultures
If you aren’t excited to learn new things …
And keep growing your knowledge in life
Then you might as well be dead already
Learning is a fabulous adventure
To be enjoyed your whole life thru
Here are the hot peppers, garlic cloves (sheath left on) and 49 lb. chunked pork shoulder/butt (Guyanese thyme is depicted in post #1 above):
The Guyanese thyme, Hot Peppers and Garlic cloves are placed in a plastic bag and mashed together with a hammer/mallet.
Pickeling the pork: chunks of pork, mashed seasonings, salt and pure white vinegar are all placed in a big cauldron. Stirred and mixed, then spooned into large glass storage containers. Pork must be submerged in the liquid.
Glass jars are covered in Saran, parchment paper, and a lid. Then set aside to "rest" in a cool, dry place for 3 days.
Thus far, we have 4 large glass jars filled, and 1 small one.
Thus concludes most of the "kitchen activity". Three days hence (Tuesday afternoon/evening) the pickled pork will be slightly boiled in the kitchen, then the action continues in the garage, where pork is "fried". We leave the garage door open, the smell will be very pungent--I'm a little worried it might attract racoons or coyotes!
Awesome pics and play by play
Will tune in again Tuesday
FYI … public service announcement
IF you are cooking in your garage … frying as you say
And using propane
You need to know that VOIDS YOUR HOME INSURANCE
Propane should never be stored, or used in your garage
Tanks are meant to be ALWAYS outdoors
Cook on the driveway
You’ll attract no doubt the Neighbourhood to come out to see what’s what
Wildlife …
Lol, I guess that depends on what your neighbours are like
If you were my neighbour
I’d prob come right over
With my lawn chair …
And some appropriate refreshments to share with the cooks
What a great way to kick off the Christmas Season getting to know the neighbours !!!
gr8dlr wrote: ↑
That's a lot of scotch bonnet peppers! I'm drooling just thinking of what it's going to taste like when it's fried.
What else is served with this?
Is it always done with bonless pork shoulder/butt pieces?
I've deep fried pork ribs and they're delicious...I might try and "guyanese garlic" treat them before deep frying next time.
Our version of garlic pork is always made with pork shoulder/butt. Once the pork is fried next week, it will be divided into bundles for different households (family and friends). We measure portions and place them in freezer-grade bags--it freezes extremely well. It's a very flavourful dish--we treat it like an appetizer--we don't eat a huge serving. We warm it gently in a frying pan or in the microwave, incorporating a little water; it is best eaten with anise seed bread, a very fragrant, tasty bread that is a perfect accompaniment for this highly-seasoned pork. I make about 18-20 loaves of this bread. I'll start baking it next Monday and Tuesday so I will have lots of loaves on hand to distribute with the garlic pork.
The scent of this bread, lightly toasted, is lovely.
Awesome pics and play by play
Will tune in again Tuesday
FYI … public service announcement
IF you are cooking in your garage … frying as you say
And using propane
You need to know that VOIDS YOUR HOME INSURANCE
Propane should never be stored, or used in your garage
Tanks are meant to be ALWAYS outdoors
Cook on the driveway
You’ll attract no doubt the Neighbourhood to come out to see what’s what
Wildlife …
Lol, I guess that depends on what your neighbours are like
If you were my neighbour
I’d prob come right over
With my lawn chair …
And some appropriate refreshments to share with the cooks
What a great way to kick off the Christmas Season getting to know the neighbours !!!
Advice duly noted re propane usage, thank you. We have no propane on our property--the frying will be done in woks/frying pans.
And if you were in our 'hood Tuesday evening, you would be most welcome!
ElaineB852835 wrote: ↑
Our version of garlic pork is always made with pork shoulder/butt. Once the pork is fried next week, it will be divided into bundles for different households (family and friends). We measure portions and place them in freezer-grade bags--it freezes extremely well. It's a very flavourful dish--we treat it like an appetizer--we don't eat a huge serving. We warm it gently in a frying pan or in the microwave, incorporating a little water; it is best eaten with anise seed bread, a very fragrant, tasty bread that is a perfect accompaniment for this highly-seasoned pork. I make about 18-20 loaves of this bread. I'll start baking it next Monday and Tuesday so I will have lots of loaves on hand to distribute with the garlic pork.
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