Wanna have Garlic Pork to eat in the morning but can’t because you decided too late to set it? Or have you stopped making/eating Garlic Pork, because though you love it, you can’t tolerate the bracing acidity associated with the picked meat? Either way, don’t worry, I’ve got you covered. You can make and have a creation I call Garlicky Pork in time for the Christmas table tomorrow. It has the major flavour of the traditional dish – thyme and garlic – and none of the tartness.
The key to this recipe is to let the meat marinate for at least 8 hours. And at the time of reading this column, which I am hoping is during the day, you have more than enough time to shop, prep and marinate the meat in preparation for cooking in the morning. The thing that we all love about Garlic Pork is its deep rich flavour, therefore, do not skimp on the marinating time for this twist on a favourite.
