Eating a ‘lil Garlic Pork

Tastes Like Home

Hi Everyone,  A little over two weeks ago when I shared my Holiday Bits, with you, I mentioned that I did not make any garlic pork for Christmas. Well, shortly after writing the column I could think of nothing else but eating garlic pork. A full week later, I opened the glass jar in which the Garlic Pork was curing and inhaled deeply, filling my lungs with the heady aroma of garlic and thyme.

20130202cynthiaI had the first eating all planned. I got up early the morning and made fresh artisan homemade bread. Sliced up some cucumbers and tomatoes, bought fresh from the market the same day, and tore large swatches of crisp, leafy green lettuce. I pan-fried the garlic pork, cooked 2 eggs sunny side up, stilly runny. A big mug of bay leaf and lemongrass tea completed the meal. I lingered long and leisurely over my breakfast. I was in food heaven.

As I sat there sipping my tea, I began to think of some of the other ways to enjoy my garlic pork, more for the flavour than anything else, and so as the Bajans would say, ‘I went to town’ with the garlic pork – not all at once. If you still have garlic pork, try it some of these ways or hey, make a fresh set of garlic pork and stretch the taste of the holidays a little longer.

Take your pick.

Garlic Pork Fried Rice

Pan-fry the garlic pork, chop it into small pieces and then cook it with ginger, garlic and veggies so that the flavour can permeate the entire dish when you add the rice. Don’t use any five-spice powder; you don’t want it competing with the flavour of the garlic pork.

Garlic Pork Sandwich

Garlic Pork Sandwich (Photo by Cynthia Nelson)
Garlic Pork Sandwich (Photo by Cynthia Nelson)

Pan-fry the garlic pork, slice thinly and layer on top of bread that has been lightly dabbed with mayonnaise. Pile on some cucumbers, tomatoes and shredded lettuce. If you want to really mix things up, instead of mayonnaise, use your favourite jam. Trust me that sweet and savoury combo will have you swooning.

Garlic Pork Bits

Instead of bacon bits, think of garlic pork bits. Cook the pork, chop into tiny pieces and then add back to the pan and let the bits become crisp and crunchy. Sprinkle over baked potatoes or your favourite salad. If you’re into making your own pizza, sprinkle some of the bits just as the pizza is removed from the oven, slice and serve immediately.

Garlic Pork Roast Potatoes

Garlic Pork Fried Rice (Photo by Cynthia Nelson)
Garlic Pork Fried Rice (Photo by Cynthia Nelson)

Remove the meat from the brine liquid and cut up into small pieces. Toss with par-cooked potatoes along with some of the brine, and a generous drizzle of oil. Roast together in a hot oven.

Garlic Pork Plantains

Pan-fry the meat, chop it into small pieces, add it back to the pan and cook until crisp. Fry green plantains and then pound the hot plantains with the crispy garlic pork and serve hot. You can choose to form the mixture into balls and eat as is or dropped into soup just before you serve it.

Garlic Pork with Bora or Pumpkin

Cut up the raw meat and fry up with onions and hot pepper. Add chopped bora or pumpkin, toss, reduce heat to low and cook covered. Season with salt, cook for another couple of minutes and then serve with rice or roti.

Garlic Pork Omelette

Pan fry the meat, chop into small pieces and add to eggs, alone or with veggies and fold to make omelette.

So what’s it going to be?



Pork Meatballs - meatballs are highly adaptable and can be made with different meats and a variety of herbs and spices for flavour. (Photo by Cynthia Nelson)

Adapting recipes

Hi Everyone, I have often been asked what it means to adapt a recipe. More recently, I received an email asking what changes I made to the recipe for the Turkish Kiymali Pide, which was featured, in last week’s column.

Kiymali Pide (Turkish flat bread) (Photo by Cynthia Nelson)

Turkish Pide

Hi Everyone, For the past few months I have been on a flat bread baking-bender. Chalk it up to one of my many food phases.

Chef Al’s Beef Chowmein (Photo by Cynthia Nelson)

The Chef in the kitchen: A learning experience

Hi Everyone,   I enjoy watching people cook – from prep, to plating. There is much to be learnt from their movements about the kitchen.

Rehydrated Chickpeas with gassy foam
(Photo by Cynthia Nelson)

What’s Cooking: Peas and beans

Hi Everyone, What’s Cooking is a series in which I address questions you may have about food and cooking but are too shy to ask.

Boiled breadfruit fried on Futura tawah (Photo by Cynthia Nelson)

Frying with Futura (tawah)

Hi Everyone, Disclaimer – I have not been solicited in any way to write about this product. I purchased a Futura Non-stick Tawah in June 2015 from Auto Supplies Company whilst on a visit to Guyana.

A child may not like cherries on their own (Photo by Cynthia Nelson)

A plea…Importance of children’s plates

Hi Everyone, Over the years there have been and continue to be many complaints from parents about what their children won’t eat and don’t want to eat.


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