1.5 kg boneless pork shoulder and belly pork cut into extra large bite size chunks (they will shrink when cooked)
juice of 2 limes
2 tablespoons of dried thyme
3 Scotch Bonnet chilies halves seeded and finely sliced
10 garlic heads finely chopped/crushed
850 ml distilled white vinegar
oil for frying
salt and freshly ground black pepper
Put the meat in a rage mixing bowl and pour over the lime juice. Season generously with salt and pepper and the thyme, chillies, cloves and crushed garlic. Place the pork mixture into a 3 litre (5 pint) pickling jar, cover with vinegar and seal. Leave the jar in a cool, dark place for five days.
When ready to cook, drain the meat and then fry in hot oil in batched until the pork is golden and crispy.
Alternatively, preheat the oven to 190 C. Lightly oil a baking tray, add the drained pork, and in an even layer bake for about 30 minutes, turning once, until cooked and golden. Serve with Caribbean White bread or Challah bread.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.