Garlic Pork recipe

[JOH]

This is a very traditional Portuguese island dish which probably originated in Guyana. Our main culinary guide in Trinidad, Michael Coelho, told us that years ago his father would slaughter a pig, cut it up, and marinate it in a huge m*** of garlic, malt vinegar, and fresh thyme. After a week, the meat was cooked in a large pot, creating its own garlic-oil. Nowadays, Trinis forego the slaughtering and buy their pork at the Hi-Lo Supermarkets--but the taste is still strong and memorable!



Ingredients:

* ¼ pound garlic cloves, peeled
* 2 tablespoons fresh thyme or 4 tablespoons dried thyme
* 2 onions, chopped
* 1 Congo pepper (Habanero), seeds and stem removed, chopped
* 2 teaspoons salt
* Juice of 1 lime
* 2 cups white vinegar
* 4 pounds boneless pork leg or shoulder, cut into 1-inch cubes
* vegetable oil for frying

Method:
Combine all the ingredients except the pork and oil and puree in a blender in batches until smooth. Pour the mixture over the pork and marinate, covered, in a nonmetallic bowl in the refrigerator for at least 2 days and preferably 1 week.
Drain the pork and pat it dry. Heat the oil in a frying pan and fry the pork cubes, a few at a time, turning often, until they are browned on all sides, about 5 to 7 minutes.
Drain the pork on paper towels, keep warm in an oven, and serve with a fruit salad.

Variations:
Some cooks brown the pork slightly and then finish the cooking in a 350 degree oven for about 30 minutes in a covered c***erole, adding some water or marinade. For garlic lovers extraordinaire, simmer the marinade until thick and serve it over the pork cubes.