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Garlic Pork

Posted By info On December 22, 2007 @ 5:40 pm In Main Dishes | No Comments

2 Pounds Of Boneless Pork Leg
12 Large Cloves Of Garlic
5 Packed Tablespoons Of Fresh Thyme
1 Cup Of Distilled Vinegar
1 Cup Of Mineral Water
1 Tablespoon Of Table Salt

Serving Size 8
395 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Clean meat, pat dry and slice into ½” thickness. Set aside in a bowl. In a mortar with pestle, combine garlic and thyme with ½ tsp of salt and grind into a paste. Add paste to meat in bowl and mix so that all over the meat has some of the paste. transfer the seasoned pork to the glass jar. Mix the vinegar and water together in a bowl adding salt to taste. Adjust to suit your taste. Pour the vinegar, water, salt mixture into the bottle with meat, stir gently. Slice chili in half and add to mixture. Cover the bottle or jar, air tight and set aside on your counter away from direct heat. On day 7 you can begin cooking and eating your garlic pork. Rub a little oil in a skillet and heat. Garlic pork is intense after being jarred and often 2 – 3 slices are good to serve 2 people. Add pork to pan and cook until golden brown on both sides. Serve with bread.

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