3lb — pork
5 head — garlic
½ cup — thyme*
1 ½ cup — Bragg’s apple cider vinegar divided
1 cup — white vinegar divided
4 bundles — chadon beni about 40 leaves
2 — hot pepper Scotch Bonnet de-seeded and chopped
1 tbsp — salt to taste
* You can use either fine leaf thyme or Spanish thyme the one some people call oregano
1 Peel the garlic. Wash the chadon beni and strip the leaves off the thyme stalks. Set aside. Wash the pork in ½ cup of the white vinegar. Cut up then drain and wash again in the remaining ½ cup of white vinegar.
2 Blend the chadon beni and garlic in 1 cup of braggs vinegar. Pour out in a bowl and add the thyme, braggs, vinegar and salt to taste and mix well. I used 1 tbsp.
3 Add a few spoonfuls of the “seasoning” and a few pieces of hot pepper into a large mouth bottle.
4 Then add a layer of pork. Continue alternating the layers then pour in the rest of seasoning. Making sure the pork is completely submerged in the seasoning. Place a piece of plastic over the mouth of the bottle, cover and leave to cure for 3 to 4 days.
5 After the three days have passed, take out the garlic pork. Squeeze out the excess moisture and pat dry with paper towels. Place about 1 tbsp of oil in a pot and add the pork. Caution: When pork is frying in its own fat it tends to “burst” and splatter the hot oil, so cover the pot and be careful.
6 Fry until golden brown and drain on paper towels. As an alternative you can also bake the garlic pork.
APPROXIMATE MACROS PER SERVING: 120 CALORIES ■ 21 G PROTEIN ■ 3 G CARBS ■ 3 G FAT