Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!remarQ-easT!remarQ.com!supernews.com!newsfeed.wirehub.nl!amsnews01.chello.com!newspeer.ebone.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Garlic Pork from Guyana Followup-To: rec.food.cooking Date: 9 Nov 1999 12:14:46 GMT Organization: CyberGate, Inc. Lines: 46 Approved: phill@rt66.com Message-ID: <804ima$28v4$1@news.gate.net> Reply-To: "Amanda" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37307 > From: "Nakita" > I'm looking for recipes of traditional Christmas entrees from around the > world. Any help would be very much appreciated. GARLIC PORK from Guyana You don't have to ask your friends if they've had this traditional holiday dish on Christmas morning. If they have, the half pound of garlic included in the ingredients ensures that you will know when they drop in to bring you your Christmas gifts. Just in case you miss the aroma of garlic pork on Christmas morning, what's left is eaten on New Year's Day. 3 to 4 pounds pork loin, cut into i-inch pieces 3 cups white vinegar 1/2 pound garlic, separated into cloves and peeled 4 stalks fresh thyme or 1 teaspoon dried 6 to 8 wiri wiri-type chiles or 2 scotch bonnet-type chiles 2 cups cold water 2 teaspoons salt 6 cloves 1 tablespoon vegetable oil Serves 6 to 8. In a large bowl, wash the pork pieces with 1 cup of the vinegar. Lift them from the bowl with 2 large forks; do not use your hands. Place the pork in a large jar or bottle. Place the peeled garlic, thyme, and chiles in a mortar and pound to a paste. Then add the cold water and the remaining 2 cups of vinegar to the garlic mixture. Add the salt and cloves and pour the garlic and vinegar mixture over the pork, making sure that the pork is completely covered. Tightly cover the jar and allow the pork to marinate in a cool place for 3 to 4 days or longer. To cook, place the pork in a heavy skillet and cook until the liquid evaporates. Then add the vegetable oil and fry the pork until it is brown. Serve hot over white rice. Jessica B. Harris "Sky Juice and Flying Fish" Simon & Schuster -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.