INGREDIENTS 

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

DIRECTIONS

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