Garlic Pork or Carne Vinha d’alhos has been part of the Pinhheiro family Christmas tradition for generations. Rose Mary Pinheiro Perkins shared her family recipe with Chef Barry Finbar Bartholomew which he tweaked over the years to come up with his own signature Garlic Pork recipe. This is definitely a “Finbar Favorite” that features secret ingredients which are NOT mentioned in this video 😀
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Video Rating: / 5
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.
I will be in Trinidad for a few days next month, do you have a restaurant?
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..❤️🍴
That looks like our griyot dish from Haïti
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.
Great video. Quick tip: a photo with the meal plated could be a good idea
Thanks for the tutorial! I just made some following tour guidance but I used pork leg instead. Will cook it on Christmas night
What cut of meat are you using?
I never had.. Must try.
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.
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💃🍜😊
Absolutely loved this video ❤️💯💯
I am all St.Lucian but boy I am drooling all on my keyboard. That's torture LOL
Bye same to you. ONE LOVE peace
Wonderful tradition. Garlic pork and hops for Christmas yummy. Thanks for sharing the story behind this amazing dish. Happy holidays.
Best work. Looks really special. 🔥🌟The two thumbs down is prolly from emotional vegans…