Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Malt | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 lbs lean pork, no bones, cut up into 1.5 inch pieces
- white vinegar to wash pork in ( don't use any water to wash pork)
- 1/2 lb garlic cloves, crushed ( no need to peel )
- 2 oz salt
- 2 small bottles malt vinegar
- same amount of boiled and cooled water
- large amount of fresh oregano leaves ( fine leaf thyme)
Directions
Squeeze the white vinegar from the pork after washing it, then rub meat with salt, garlic and oregano leaves
put malt vinegar and cooled, boiled water into a large glass jar ( without any metal cover ) , add garlic, salt, oregano (thyme) and the pork
Marinate pork for about 5 days in this mixture
Heat a heavy iron pot, then drop about one to two tablespoons of the marinade into it, add a few pieces of pork per person to fry at a time and lower the fire. Fry until tender on a slow fire, about 1/2 hour.
Category:Trinidadian Recipes
Category:Trinidadian Meat Dishes