Hi Everyone,

It is traditional at this time of the year that we have large hunks of meat as roasts, especially for the large family gatherings. But this year, when liming, I want to serve up some serious cutters in the form of garlicky pork. No, this is not the traditional type of Guyanese garlic pork that is marinated in a seasoned vinegar solution for weeks and then pan-fried. Rather, these are large nuggets of well-marbled pork marinated overnight in an intense garlic and thyme paste and then cooked twice.