Garlic Pork and Green Peppers

You've really got to love garlic, or forget about this one. Here, garlic is the dominant, rather than a casual, flavor. Its origin is British Guiana, birthplace of Ray Handley, whose wife, Louise, submitted this pungent delight for adaptation to the pot. Serve with a good German or Mexican beernot too cold, ever. And mandarin oranges for dessert for the perfect aftertaste.

Ingredients

  • 2 pounds boneless pork
  • 2 tablespoons crushed garlic
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 2 large green peppers
  • 3 large sweet red peppers or 2 four-ounce jars pimentoes
  • 1 large red onion, cut into ½-inch wedges
  • 4 tablespoons goose or chicken fat, or lard
  • ½ cup white wine
  • 1 tablespoon chicken bouillon concentrate or 2 bouillon cubes
  • 1 teaspoon salt
  • 1 teaspoon arrowroot, approximately

Method

Cut the pork in strips ¼-inch thick.

Mash the garlic, coarse salt, and pepper with a mortar and pestle (or in round bowl with large spoon) until it forms a smooth paste.

With a fine pastry brush, coat both sides of pork strips lightly with the garlic paste. Place the strips in a bowl and toss as you would a salad.

Marinate meat in a tightly-closed bowl or jar at room temperature for 3 to 4 hours, churning the strips occasionally to distribute the marinade.

Presoak a clay pot, top and bottom, in water for 15 minutes.

Remove the seeds and white pulp from center of green peppers, and cut into strips an inch wide. Do the same with sweet red peppers, if used.

Place fat or lard in a large heavy skillet (or better, a Chinese wok) and bring to high heat. Brown marinated pork strips in hot fat until lightly browned on both sides (about 2 minutes) and remove strips to a plate.

Add the green and red peppers to the hot fat and stir until well covered with fat, but not browned. Remove to a platter. (If pimentoes are used instead of red peppers, these go directly into the pot without coating with fat.)

Add the green and red peppers to the hot fat and stir until golden and slightly transparent.

Place the meat and vegetables in the presoaked pot and stir well.

Add to the frying pan white wine, chicken bouillon concentrate (or cubes), 1 teaspoon salt; stir well and bring almost to a boil, then pour into pot.

Place the covered pot in a cold oven.

Set the temperature at 480 degrees.

Cook 30 to 35 minutes.

Pour off the sauce into hot frying pan and thicken with arrowroot. Serve with brown rice, a good beer and mandarin oranges for dessert.

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