Caribbean Garlic Pork
Ingredients
| 4 lbs boneless pork shoulder, trimmed of fat | ||
| 5 whole heads garlic | ||
| 3-4 sprigs fresh thyme | ||
| 1 habanero pepper, seeded and chopped | ||
| kosher salt and black pepper to taste | ||
| juice of 2 limes | ||
| 2 cups white vinegar | ||
| Canola oil for frying |
- Blanch garlic in hot water for about 3-4 minutes, then peel and chop.
- Mix garlic, thyme, hot pepper, salt and black pepper.
- Wash the pork in lime juice, then cut into 1 inch cubes.
- Put in a container and mix thoroughly with the garlic mixture.
- Pour on the vinegar and refrigerate, covered for 2 days.
- Drain and pat dry.
- To a saucepan or deep fryer, fill 1/3 full with oil and heat to 330-350 degrees and fry pork in batches, until crispy on the outside and tender on the inside.
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