Recipe
Guyanese garlic pork
A carefully adapted home-style version of Guyanese garlic pork: pork is salted, rinsed, seasoned with garlic and thyme, then slowly glazed until tender.
- Prep
- 30m
- Cook
- 55m
- Serves
- 4 to 6 servings
Ingredients
- 750 g pork shoulder, cut into 3 cm pieces
- 2 tablespoons kosher salt
- 10 garlic cloves
- 2 tablespoons fresh thyme leaves
- 1 small hot chilli, seeded if preferred
- 2 tablespoons cane vinegar or white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon neutral oil
- ½ cup water
Method
- Rub the pork with the salt, cover and refrigerate for 24 hours. This is a fresh home recipe: keep it chilled throughout and do not leave it at room temperature.
- Rinse the pork well under cold water, then soak it in a bowl of fresh cold water for 30 minutes. Drain and pat dry.
- Blend or finely crush the garlic, thyme, chilli, vinegar and sugar into a rough paste. Toss with the pork, cover and refrigerate for at least 2 hours or overnight.
- Heat oil in a heavy pan over medium heat. Brown the pork in batches, then return it all to the pan with the water and any marinade. Cover and simmer for 35 to 45 minutes until tender.
- Uncover and cook for another 8 to 12 minutes, turning the pieces in the reduced glaze. Check the largest piece reaches 63°C, then rest for three minutes before serving warm with bread, rice or provision.
A note on tradition
Garlic pork is a cherished Guyanese Christmas dish, with methods and seasoning varying from family to family. This page is an adapted, fresh-cook version for home kitchens—not a claim to a single definitive family recipe.