Switch up Christmas Breakfast with Garlic Pork and Pancakes
Feel fully prepared and fully inspired for Christmas with our collection of festive recipes. Get ready for the feast with easy to follow advice on cooking ham, stuffing, desserts and all the extras. We have the mains, sides and desserts covered. All you need to do is eat, drink and be merry.
Garlic Pork and Pancakes
Timothy, our videographer, was raised in a Portuguese family, but his family’s holiday breakfast traditions were influenced by a little bit of this and a little bit of that. Because his mom loved both garlic pork and pancakes, she combined them. When he brought the idea to the Propa team, we were both worried and intrigued, but with a large pour of maple syrup, it was love at first bite. Garlic pork, also as Carne Vinha D’Alhos or Calvinadage, was brought to Trinidad when Portuguese immigrants settled on the island. The pork gets all its flavour from a vinegar-garlic-and-herb marinade that cures the meat for a week (or longer, if you want). Back in the day when there were no refrigerators, this is how they kept the meat for a long time. Prepare the meat a week or so before Christmas Day so it’ll be ready for that special morning breakfast.
YIELDS: 8 Servings
COOK TIME: 45 mins
- 1 6-pack Ginseng Up Apple
- For the pork:
- 2 pounds pork, cut into bite-sized cubes
- 1 cup white vinegar
- 2 bundles chadon beni, julienned
- 10 sprigs Portuguese thyme
- 15 cloves garlic, chopped
- 1 tablespoon salt
- 1 tablespoon oil for frying
- For the pancakes:
- 1 cup Jinca Foods gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- Pinch of nutmeg
- 1 egg
- 3⁄4 cup milk
- 2 tablespoons white vinegar
- 2 tablespoons butter Golden syrup
- Add the pork, vinegar, chadon beni, thyme, garlic and salt to a large glass jar with an air-tight lid and give it a generous stir.
- Spread a piece of plastic wrap over the lid of the jar to ensure it’s properly sealed and place the cover on top. Allow to marinate in the fridge or in a cool room for at least one week.
- To make the pancakes, combine the first 8 pancake ingredients (from Jinca Foods gluten-free all-purpose flour to white vinegar) in a medium bowl and whisk until combined.
- Melt the butter in a non-stick frying pan over medium-low heat. Pour 1⁄4 cup of batter into a circle at the centre of pan. When you see little bubbles appear on the surface of your pancake, flip it and cook for one more minute. Place on a plate and set aside. Repeat until your batter is finished.
- Remove garlic pork from the marinade and place onto a plate lined with paper towel to remove any excess liquid.
- Heat the oil in another frying pan over high heat and add garlic pork. Fry until golden brown.
- Place the hot garlic pork on top of your pancake stack and drizzle with syrup to finish.
- Serve alongside an ice-cold Ginseng Up Apple.