There are different types of thyme leaves for this dish, broad leaf thyme, fine thyme, and Guyanese thyme which resembles more of an American oregano. Use different types of vinegar or a combination of apple cider vinegar and white distilled. Blend garlic with vinegar and thyme leaves then pour over meat, Add pepper to jar when layering. This is my father and aunt's method of making garlic pork, but there are a few other ways to prepare it. This is my aunt, Sherryl Bacchus who is my father's sister. A slice of bread with a little sweetness cuts the tang and makes it a very enjoyable breakfast. They've said the pork is garlicky and tangy- which was an acquired taste for my husband since this was not something he grew up eating in Trinidad. My dad and husband love this dish, but only have it on Christmas as we (as a family) are not big meat eaters. Lots of pepper and garlic of course, and sets it for 3-4 days. Aunty Sherry lives in Guyana so when I called to ask about her method/recipe she said, "I'll send it on whatsapp!" haha!Īunty Sherry uses white distilled vinegar, water, and some sugar in the brine. He learned to make it from his sister, Sherry, who learned from their mother. My father usually makes a small portion of garlic pork for himself and any guests who may come over on Christmas day. I do not eat beef or pork, but I am interested in learning how these meats are prepared and cooked, especially for cultural recipes. You'd be surprised when I tell you that I have not tasted this garlic pork dish. I highly recommend it if you are into learning the "why" behind cooking. Side note- my new favorite cookbook, Salt, Fat, Acid, Heat was incredibly instrumental in helping me understand the role of acid in this dish. Leave a comment down below to continue the conversation on this topic. In other words, bacteria cannot survive in high levels of salt and acid. Understanding the way these dishes are made leads me to believe that early settlers and indigenous people probably used these preservation methods due to lack of adequate refrigeration. In the case of garlic pork- the pH or acidity of vinegar is what inhibits bacterial growth on the meat. Pepperpot is made with casareep- an extract of the cassava root which preserves the meat for a long period of time. I find it interesting how these two dishes bear similarity in that both are meat dishes made with preservation agents. Many Guyanese enjoy this dish during the holidays along with pepperpot -a rich dark meat stew. When ready to cook, the brine is discarded and the meat is cooked in its own fat until browned, but tender. The meat is set in a brine for 4 days or more to pickle. Pork meat is chopped then seasoned with generous amounts of garlic, pepper, and fresh or dried thyme. It is popularly enjoyed on Christmas morning with warm bread. It’s all based on personal preferences and there is no right or wrong way to make it.Garlic pork is a pickled meat dish brought to Guyanese cuisine from Portuguese settlers. You can choose any combination of the above ingredients to make this recipe. There is no fixed recipe for making Caribbean green seasoning. But, it will eventually oxidize and darken over time. vinegar: This is often used as a preservative to increase the shelf life of the seasoning and help it retain its bright green color. However, onions may cause the seasoning to spoil more quickly. onion: Adding onions to the seasoning compliments the sharpness of the other ingredients. parsley: This herb has a similar flavor profile to chadon beni. #BROADLEAF THYME RECIPES JERK FREE#
Still, feel free to add this herb if you have a lot on hand. fine thyme: Fine thyme has lots of health benefits, but the taste all but disappears in the seasoning.
It has a unique oregano-like smell and taste that go really well in the seasoning. Spanish thyme: This herb is sometimes called podina, broad leaf thyme, Mexican mint, and Indian borage.Cilantro has a milder taste to chadon beni. celery (cilantro): What we call celery in T&T is actually cilantro.Using more chives also adds bulk to the sauce.
chives: This herb adds a mild, oniony taste that mellows out the sharpness of the chadon beni.ginger: I personally love adding ginger to my seasoning.Or use any of your favorite fresh peppers like chillis and cayenne.
You can use pimento for a milder sauce, or scotch bonnets for a spicy kick.
pepper: Being from the Caribbean, scotch bonnet and pimento peppers are widely available and are often used in the seasoning.
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