Name: How to make Trini Garlic Pork
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Caribbean
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

Front shot of sliced Garlic Pork in black background

Close up shot of Garlic Pork in white plate

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!

Equipment Needed

Blender

Chef's Knife

Cutting Board

Large Cast Iron Skillet

Large Heavy Bottom Pot

Plastic Storage Container

Small Mixing Bowl

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Serves

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.