How to make Trini Garlic Pork

Published on August 28th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of sliced Garlic Pork in black background

Garlic Pork is a must-have for all pork lovers during the Christmas season in Trinidad. This dish migrated to the Caribbean and Americas from Portugal, known as Carne de vinha d’alhos or meat in garlic marinade.

In Trinidad, you may hear it being called Calvin adage, which is still a Christmas favorite of Portuguese descendants to this day.

This dish has a strong garlic flavor from the pork being marinated in a brine seasoned with garlic and fresh herbs for days or weeks. The meat is then sautéed in oil before serving as a traditional Christmas Day Breakfast.

This Trinidad Garlic Pork recipe will show you how to prepare your own traditional Trini Garlic Pork...and who says you have to wait for Christmas? Try it now, and experience the taste of Christmas all year round!

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Time & Serves

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Serves
12

Ingredients

  • 2 kg Pork Shoulder

  • 2 cloves Garlic

  • 6-8 Chadon Beni leaves, chopped

  • 1 tablespoon Portuguese Thyme

  • 1 tablespoon Salt

  • 1 tablespoon Sugar

  • 500 ml Apple Cider Vinegar

  • 60 ml Water

  • Oil For cooking

Optional Ingredient
  • 1-2 Scotch Bonnet Peppers

Instructions

Cut the pork into bite-sized pieces and set aside.

Using a blender or food processor, purée the garlic, chadon beni and thyme. If using the scotch bonnet peppers, remove the seeds and purée them along with these ingredients.

Add the salt and sugar into a small bowl along with the 60 ml of water to dissolve.

Place all the ingredients into a 1-liter sized glass jar with a sealable lid or a food container with a sealable cover and stir it around to make sure there is even distribution of the ingredients.

Leave to marinate in the fridge overnight or for a minimum of 4 hours.

When ready to cook, remove the meat from the marinade and squeeze out any excess liquid.

Place a heavy bottom pot or deep skillet onto a medium to high heat with some oil and sauté the pork for 10-15 minutes or until the pork is golden brown.

Remove from the pot and allow it to cool before serving.

Serve as a meat dish for any meal, as appetizers, or in a sandwich.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
pickled pork, vinyoo dalyge, stew, local, street food

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart