For our viewers in Trinidad & Tobago who are interested in placing an order for Garlic Pork from Chef Finbar please see the contact details in the video description.
Chef Finbar appears to be a natural infront of the camera. It was of great ease and audible delight to hear him gracefully and eloquently speak through the steps of this dish, along with the input of the dish's history shared by the guest. His aura is very much humble and inviting with the touch of humor inbetween. Chemistry between both presenters👌. I enjoyed watching and listening to this food segment💃🍜😊
I love the smell of that first smell of garlic pork..I love the tradition. My daughter and son love it and this year I am introducing it to my grandchildren at Christmas. I remember my Uncle doing that to the hops bread and I do the pickled onion minus the hot peppers this week for Christmas.
Excellent!!! I’m Guyanese-Portuguese and this is just how my family makes it, except for steaming the pork. Great job on the video, recipe, and explaining about the background of the dish.
I know what you mean, some of my relatives are Portuguese but I decided since I want to make some for myself this year ,to see what they do ,I have made some, before in the past ,but because I'm over here, in America ,I have not been able to do so recently and wanted to change the way I originally learned how to make it .I just saw ," REAL NICE GUYANA " , USE MY IDEA SO I THINK I'M GOOD TO GO. LOL.LOL.
The Portouguese people brought this to Guyana as well. So we have garlic pork as a tradition every year. Yeah we do it in different ways but just as great. Garlic pork and pepper pot a Guyanese Christmas staple. Yeah for breakfast!!!
I have a question, is the pork tenderize during the marinating process? And how long does it take too steam and then fry?..I have never had garlic pork this looks like an epic dish..❤️🍴
My husband’s family was from Madeira and his brother does it the traditional way his family did it. Soaks it about ten days before in all the seasonings and vinegar and he bakes homemade bread and fries it in the garlic grease after he has fried lots of garlic pork Xmas am. Interestingly they made sure no menustrating female did not participate in the preparation. It happened one time and the whole thing was spoiled. Wondered if that had anything to do with their Sephardic Jewish roots.
Can someone tell me what is real Portugese thyme and Is there a pork dish made with madeira wine. If there is one can someone post the recipe on how to make madera wine pork as well?
@@leahlalla3740 technically yeah. it's like how they cure pork into bacon.. so it's basically cooking in the vinegar outside of the fridge.. you can put it in the fridge if you're paranoid of bacteria etc. but the vinegar is basically killing any bacteria that's in there. so as long as you follow the recipe, make sure that there is ample vinegar and salt in there and you've cleaned the pork thoroughly, you'll be fine
Ohhh how I wish I was there to taste that....that is "To Live For" good job. Awesome! Thank you for the history lesson also I found it quite interesting.
I am in my twilight years and I've always heard of garlic pork. Saw the late Caribbean (Julia childs) sylvia hunt do it I was about 9 loved it ever since . I am trini
Ketchup, I love ketchup ,But for the very first time, I'll really say ," gross " , not for garlic pork at,all. .yuk.no.no no .way, nah never ever way nah.
@@eatahfood I know, !!! I'm remembering the taste and thinking all the time that there must be something else, THAT , THIS could not just be all there was to tnis recipe . You see that carmelized onion balances ,out the acidity of the vinegar in the pork , so that instead of pickled onions ,carmelized onions would work like a charm. Less acidity ,meaning no pickled onions and yes carmelized onions. .by the way , can I add some green and red and yellow sauteed bell sweet peppers on the side just in case as well.just asking.! ?.then again probably NOT! ?..
For our viewers in Trinidad & Tobago who are interested in placing an order for Garlic Pork from Chef Finbar please see the contact details in the video description.
Will you deliver to northern Canada? Please mon 🙏🏼
Wish this chef could deliver to Central Florida as well.🙏
Chef Finbar appears to be a natural infront of the camera. It was of great ease and audible delight to hear him gracefully and eloquently speak through the steps of this dish, along with the input of the dish's history shared by the guest. His aura is very much humble and inviting with the touch of humor inbetween. Chemistry between both presenters👌. I enjoyed watching and listening to this food segment💃🍜😊
I still use the recipe my mother-in-law taught me 50 years ago. Very similar. My husband, (GT born),now 80, looks forward to this every Xmas morning.
I love the smell of that first smell of garlic pork..I love the tradition. My daughter and son love it and this year I am introducing it to my grandchildren at Christmas. I remember my Uncle doing that to the hops bread and I do the pickled onion minus the hot peppers this week for Christmas.
Guyanese morning breakfast , my late father used to make sure that was on the table..... Entire Street from end to end.🇬🇾🇬🇾🇬🇾💃💃🇬🇾
That was beautiful I'll try it God bless you all much love and respect from Toronto Canada and Guyana, Merry Christmas 2019 ❤🇨🇦🇬🇾
Excellent!!!
I’m Guyanese-Portuguese and this is just how my family makes it, except for steaming the pork. Great job on the video, recipe, and explaining about the background of the dish.
I know what you mean, some of my relatives are Portuguese but I decided since I want to make some for myself this year ,to see what they do ,I have made some, before in the past ,but because I'm over here, in America ,I have not been able to do so recently and wanted to change the way I originally learned how to make it .I just saw ," REAL NICE GUYANA " , USE MY IDEA SO I THINK I'M GOOD TO GO. LOL.LOL.
I know this as a Guyanese Christmas dish for people who eat/ like pork. I didn't even know Trinidad had much Portuguese much less made this.
That looks like our griyot dish from Haïti
I am all St.Lucian but boy I am drooling all on my keyboard. That's torture LOL
This is definitely how we make ours at home... we came from Madera as well. I really enjoyed watching this
Good to know! Thanks for watching
Madeira
I love garlic pork.Thanks for your way of doing it.
My grandmother was part Portuguese, I need to ask the elders about this, as she died when I was young. This looks delicious
The Portouguese people brought this to Guyana as well. So we have garlic pork as a tradition every year. Yeah we do it in different ways but just as great. Garlic pork and pepper pot a Guyanese Christmas staple. Yeah for breakfast!!!
Can't be Guyanese without both Christmas morning.
Love it keep up the wonderful cooking gift you got. Do you keep the pork in the brine outside the fridge for the four daya?
Am drooling uncontrollably right now...I wish to have a sandwich right now
Merry Christmas wish I had this recipe earlier my husband would have loved this. TFS
Will definitely try this.
Hello I really enjoyed your tutorial. I have one question once you steam the pork can you put the rest in the fridge and cook in batches if needed?
Like the steaming first, never saw or heard of it before.
Wonderful tradition. Garlic pork and hops for Christmas yummy. Thanks for sharing the story behind this amazing dish. Happy holidays.
I have a question, is the pork tenderize during the marinating process? And how long does it take too steam and then fry?..I have never had garlic pork this looks like an epic dish..❤️🍴
My husband’s family was from Madeira and his brother does it the traditional way his family did it. Soaks it about ten days before in all the seasonings and vinegar and he bakes homemade bread and fries it in the garlic grease after he has fried lots of garlic pork Xmas am. Interestingly they made sure no menustrating female did not participate in the preparation. It happened one time and the whole thing was spoiled. Wondered if that had anything to do with their Sephardic Jewish roots.
Thanks for the tutorial! I just made some following tour guidance but I used pork leg instead. Will cook it on Christmas night
Do you have the measurements? Recipe looks great
Perhaps you can do more like these giving the history, the origin of our culinary dishes. Who else passing Portuguese thyme as oregano? Guilty.
Most definitely!
Can someone tell me what is real Portugese thyme and Is there a pork dish made with madeira wine. If there is one can someone post the recipe on how to make madera wine pork as well?
Hmm, 1/4 Portuguese here!!!now finding out that Oregano is Portuguese thyme
nice l know this is eaten in Guyana as well
I never had.. Must try.
Me too.... Will rectify this Christmas 😊
Do you put it in the fridge for four days or leave it outside?
Does the vinegar keep the pork from spoiling, after sitting out for 4 days? I've never seen this recipe before, but it looks delicious!!!
Yes as long as it's covered it will be fine I made some last year
Out of the fridge?
@@leahlalla3740 technically yeah. it's like how they cure pork into bacon.. so it's basically cooking in the vinegar outside of the fridge.. you can put it in the fridge if you're paranoid of bacteria etc. but the vinegar is basically killing any bacteria that's in there. so as long as you follow the recipe, make sure that there is ample vinegar and salt in there and you've cleaned the pork thoroughly, you'll be fine
I love the accent more than the food 😎
Looking forward to trying your method
❤❤❤ Yum! Ah hungry 😅
delicious food
Great video I felt like I could smell that pork while it was frying scrumdidliumtious
I will be in Trinidad for a few days next month, do you have a restaurant?
Sorry no we don't but we can advise you on good places to dine. Message us on our Facebook page
Best work. Looks really special. 🔥🌟The two thumbs down is prolly from emotional vegans...
😂😂😂😂 thanks Jason!
Agreed ❤️🍴
Hahahahaha 🤣🤣🤣
Wow eaf you guys never disappoint. Great vid, love the history, love the pork. Where can pork belly be found other than the butcher?
Thank you! You can actually get these cuts at supermarkets with meat sections. The in-store butchers will cut for you
@@eatahfood thanks much
Premium quality meats in Trinidad has great prices on pork belly.
like to leave some of the garlic chunky, crrispy fried garlic with the pork is yum. Trying the garlic hops this year
Was going into eat ah food withdrawal. Thanks for another great vid :-)
It feels good to be back! 😀
Looks delicious
Make oxtail cheap again!!! I feel this!!! $6 lb. is the cheapest I’ve found at a Vietnamese market here in the Midwest!
Beautiful 😋
great video
Silly question...but if you don't eat pork can this same method be used for chicken or beef...
Very interesting
Absolutely loved this video ❤️💯💯
Thank you
Looks good me Mom going to have a try at this. Happy holidays bust a new style.
Ohhh how I wish I was there to taste that....that is "To Live For" good job. Awesome! Thank you for the history lesson also I found it quite interesting.
Barry will actually have on sale, you can contact him via his Facebook Page or Instagram Account
hi I am from Trinidad I left there 20 years ago and I never heard of garlic pork maybe its something new
I am in my twilight years and I've always heard of garlic pork. Saw the late Caribbean (Julia childs) sylvia hunt do it I was about 9 loved it ever since . I am trini
Hello From FL 🌴💕
Hi!!
Ketchup, I love ketchup ,But for the very first time, I'll really say ," gross " , not for garlic pork at,all. .yuk.no.no no .way, nah never ever way nah.
It looks kinda like Haitian Griot (fried pork).
I'm trying my garlic pork like That this year
That is a GREAT hat!
Great video. Quick tip: a photo with the meal plated could be a good idea
What cut of meat are you using?
They used shoulder and belly
Bye same to you. ONE LOVE peace
👍👍👍👍
Yes Trini yes pork
Hmm, dat lookin boss
That's the answer , that caramelized onion .
Yes!
@@eatahfood I know, !!! I'm remembering the taste and thinking all the time that there must be something else, THAT , THIS could not just be all there was to tnis recipe . You see that carmelized onion balances ,out the acidity of the vinegar in the pork , so that instead of pickled onions ,carmelized onions would work like a charm. Less acidity ,meaning no pickled onions and yes carmelized onions. .by the way , can I add some green and red and yellow sauteed bell sweet peppers on the side just in case as well.just asking.! ?.then again probably NOT! ?..
I tried this the thyme was so overwhelming
did she just taste the brine with raw pork in it??
Thyme is Greek tho
NO KETCHUP!!! good call....
It taste divine but 2 much work to do
Torture!!!!!!!!
😀😀😀
butter the bread
A fat separator is needed for this dish.