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garlic pork

Garlic Pork is a traditional Christmas dish of Portuguese origin, very popular in Guyana and Trinidad where the Portuguese settled.

This garlic pork recipe makes a great family meal when served with vegetables, peas, carrots, and corn together with Basmati rice. Give it a try, you will be happy you did.
Garlic Pork Recipe Ingredients:

  • 2 lbs. spare ribs or pork butt
  • 1 sprig fresh thyme, chopped
  • 1 whole fresh hot pepper
  • ¼ lb. garlic
  • 2 tablespoons salt
  • 2 ½ cups white vinegar

How to Make Garlic Pork:

Cut pork into small pieces (do not wash, keep clear from any water.) Crush garlic and mix with thyme and put into a large glass jar with a wide mouth. Then add salt and put pieces of port into jar. Top with vinegar and allow to stand unrefrigerated for about 3 weeks. Then remove from brine, drain well (squeeze dry if necessary) and fry in hot oil. Serve immediately as finger food with drinks.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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ox tongue dishOX Tongue Recipe Ingredients:

  • 1 ox tongue
  • 1 tablespoon vinegar
  • 2 cloves garlic
  • 1 medium onion
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 tablespoon margarine
  • 2 tablespoons dry sherry
  • Salt, pepper
Instructions on how to cook OX Tongue :

Cook tongue in 3 cups water, vinegar, 1 teaspoon salt, 1 clove garlic and bay leaf in pressure cooker for about 25-30 minutes (varies according to size).

Remove from liquid and set ox tongue aside. Saute onion in margarine. Add 1 cup water and bring to a boil. Add salt, pepper and sherry. Thicken with mixture of 1 tablespoon flour and 1 tablespoon warm water. Add tongue which has been sliced, and allow simmering for 3 minutes. Serve immediately on warm plates.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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banana leaf wrapped fishBanana Leaf Wrapped Fish Ingredients:

  • 4x 6oz. portions Mahi Mahi or Snapper fillets
  • 4 Pieces of Banana Leaf, approx. 10” x 12”
  • Clarified (unsalted) Butter
  • Salt and Pepper
  • 1 Lime sliced into rings
  • Coconut & Cilantro Sauce
  • 1 Can Coconut Milk
  • ½ Onion (finely minced)
  • Handful of Cilantro,
  • ½ pt. White Wine
  • ¼ pt. Fish Stock
  • ¼ lb. Unsalted Butter (cold cubed)
  • Salt and Pepper to taste)


Instructions on how to cook Banana Leaf Wrapped Fish:
Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Preparation for Sauce: Put onion, white wine and cilantro stems into a heavy based saucepan, boil and reduce to a syrup and add fish stock and coconut milk. Reduce until a sauce like consistency and strain into a clean pan. Gradually whisk in cold butter and cilantro leaves

Preparation for Fish: Season the fillets well. Drizzle with clarified butter and top with lime slices. Wrap and fold into banana leaf pieces. Bake on a greased tray at 400ºF for approx. 7 minutes depending on the thickness of the fish.

Recipe by: Executive Chef Janice Ryan – Montpelier Plantation Inn, Nevis

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