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a see some recipes call for mice garlic, i try this before but it always taste too garlic

a good balance flavor recipe would be greatly appreciated

In reply to conman

Sorry, I don't eat dat!

Keep the garlic, leave out the Pork...

A recipe for pork? You making the pork from scratch

o ma lawddd
if you dont want the pork, then leave it for me and my chinese friends, we will be happy to take yalls share

Will provide my Trini recipe. Cubed pork meat half inch size. Cut approximately 4 garlic pegs in half. I prefer three sprigs of rosemary ( small leaf/ Portuguese thyme is the other option). Soak in vinegar for 14 days.

In reply to conman

Give me any kinda pork dish any day! There's no better meat IMO.
But you see garlic pork? Not me and that.
And I've had it from a few different cooks who all said theirs is the best.
I realize I just don't like the taste. The strong vinegar flavour is just too overpowering. And I don't dislike vinegar at all.
I figure its an acquired taste.

In reply to Overthrow

do you fry it after or just eat it from pickle?

In reply to VIX

same with me
thats why i want to try and make it with a little more balance
vinegar in pork is good, garlic with pork is good, but the balance together is never done right for my taste

In reply to conman

Fry. Has a pungent aroma, better done outdoors.

Also recommend drying the meat in a paper towel prior to frying.
Add your aromatics to the hot oil prior to frying the meat. Onions, hot peppers, green onions etc.

Too garlicky can only mean two things, err, 3.
Too much garlic
Minced to fine (pulverized)
Marinated too long. If the recipe calls for 'frying' (suspect men mean sautéing)
then by all means remove the garlic before placing meat in hot oil. If sauteing it is ok to leave the garlic

In reply to Overthrow

The first time I saw deep-fried pork chop, I almost vomited.
Only my mom would have enjoyed that

In reply to openning

Bezerk was correct, should have read sautee.
Deep fried pork chops are amazing. Chinese style deep fried pork is exceptional.

In reply to Overthrow

So much grease and you have to kill that pig a second time.
I cannot stand overcooked meats, I would never order a Pork chop in a restaurant, I enjoyed my German brother Wild Boor, a flavourful and tasty dish.

The difference is The Guyneez/Trini Garlic pork if fried with the minced garlic on it will be very acidic and because of that the garlic will burn fast, fast.
(I don't eat pork nor ever tasted that dish but unnastan food)

In reply to openning

In reply to VIX

My sister closed her eyes and ate it all, I teased her saying she had to live in England.
It had too much grease.
I am also not a lover jerk, I enjoy curry goat, but dislike any of my other meats with curry powder added unless I am having a Roti dish, as a snack.

In reply to VIX

Ever had Haitian Griot ? Tasty as rassss

In reply to openning

Bro. You shouldn’t be on this thread.

You into cabbage rolls, perogies, brussel sprouts and dem ting so.

Stay in yuh lane. Doh come on thread dealing with Caribbean and traditional dishes.

In reply to Cheeks

In reply to imusic

In reply to Cheeks

Carai Lee!!!

Aunty chrissy where are you

lol

so trini garlic pork dont use mince garlic?

leaving the garlic more whole would cut on the strong flavor, whats the minimum time go get flavor without it being too mild?

In reply to conman

Recommend 10 days. Vinegar and rosemary has to be infused in the meat.

In reply to imusic

I spent all my working life with some very good chefs, managed one of the ten best Restaurants in North America, had the third-best wine list in Canada.
Food tasting has always been my forte.
You saw German and Knowing people, Perogies may be the only product you know.
Here is my German brother's restaurant food, wine list and cocktail menus, let see if you know any of the dishes.
https://www.affarekc.com

In reply to openning

Wait, you deal in restaurant management yet you're grossed out by something as basic and ubiquitous as fried pork?

In reply to VIX

What a nice "tred"

In reply to VIX

It was the size of the chop, the preparation and the fat t.
I am used to having fat taken off, searing meat, and then putting it in the oven, but not deep fried.
I can see why so many whales are: walking around in the region.

Conman, how did your garlic pork work out this year?