Believe it or not, there are some people who still have Garlic Pork that they made for the just-concluded holidays. I received several messages asking about ways to use up the remaining Garlic Pork. At the end of 2013, I shared this ‘recipe’ as one of the ways in which I used my Garlic Pork, and it is worth sharing again.
Now I have to explain to you how you’re going to go about cooking the Garlic Pork and plantains because it is beyond a recipe, in other words, it is more than the listing of ingredients with numbered instructions. You’ll start by cooking the Garlic Pork, then cutting it into small pieces and frying it in a little oil until it becomes crisp. You want to cook some of the fatty parts of the pork so that it can really add moisture to the dish and crisp up well; it is like making bacon bits, only this is even better and full of garlic flavour. You’ll need green plantains. Oh, and you need to use a mortar and pestle or something that you can pound with. If you have a lorha and sil, that would work too.
To combine the two ingredients, you are going to pound some of the Garlic Pork to a paste, then add the hot fried plantains and keep pounding to smash the plantains and mix the two ingredients. Another option for the Garlic Pork is to put it in a food processer and pulse until it is shredded. You will then sprinkle some of the Garlic Pork bits that
