Guyanese Garlic Pork with Rice
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Ingredients
- 700 g diced pork shoulder
- 6 garlic cloves
- 150 ml white wine vinegar
- 1 tsp dried thyme
- 1 scotch bonnet chilli
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 658 kcal
- Protein
- 37.4 g
- Carbohydrate
- 60.2 g
- of which sugars
- 0.6 g
- Fat
- 28.8 g
- of which saturates
- 10.2 g
- Fibre
- 1.3 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic cloves and mix with the white wine vinegar, dried thyme and the finely chopped scotch bonnet chilli. Toss with the diced pork and marinate for at least 1 hour, or overnight in the fridge.
- 2
Tip the pork and its marinade into a pan and simmer, covered, for 25 minutes.
- 3
Uncover and cook for a further 15-20 minutes, stirring occasionally, until the liquid has mostly reduced, the pork is tender and no pink remains.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the garlic pork with the rice.
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