and maybe some spicy eggs while we’re at it!
Yes! It’s a tradition from the Guyanese side of my family. On Christmas morning, we’ll fry up the pork and garlic in a bit if the juice. To honor the Irish side of the family, we make Irish coffee to go with it!
Can you give us a recipe? Really curious how this works with the pork.
Lots of garlic, Vinegar, Thyme, Jalapeño peppers cut in rings, and Cubbed pork about 1in square
Pickle for 3-5 days or a week if you want a stronger flavor.
To cook, take it out, pat it dry, and fry it in a bit of juice and some oil. My dad will put a lid on the frying pan for a little while to let it steam a bit. The fry some bread in the same pan and serve it together!
oh, so it's not supposed to be like a long-term curing like with salt pork or smoked pork or something, interesting. I use salt+vinegar brine on meat a lot, but I usually only brine for a day tops, never tried brining for a week! Must be tasty.
Thanks OP!
Must be a cajun thing, like pickeled pork lips and pickeled pig's feet. Never tried any of it, but heard it gets a gelatinous consistency.
I would like to hear more about the eggs. Is that a mix of eggs, peppers and garlic? Looks incredible
Pretty much! Some white pearl onions, garlic cloves, and Mezzetta hot peppers. I dump all the juice from the pepper jar in there too. Then top it off with vinegar. The brine is good for 2 weeks and the eggs are ready after 2 days. I don’t refrigerate but you can if you want.
I gotta try this they look delicious! Thanks for sharing.
I'm sorry, you're pickling pork?