Sunday Lunch Week 49: Garlic Pork & Hops Bread

Estimated reading time: 5 minutes

Sunday, December 7th was one of those end-of-year Sundays when everything feels busy and slow at the same time. I had been out Christmas shopping for most of the morning and came home starving. Luckily, the pork belly had already been marinating in the fridge for a few days. I seasoned it the traditional Trinidad way — a lot of garlic, red onion, hot pepper, thyme, oregano, black pepper, and bandhania/shado beni, along with a ghost pepper from my cousin’s garden. Everything had been covered in vinegar and refrigerated properly. Growing up, many people kept their bottles under the kitchen sink, but I prefer to refrigerate mine to be safe.

The hops bread was already done as well; I had baked it the day before knowing the week ahead would be hectic. So Sunday lunch was simply a matter of frying the garlic pork, reheating the hops, and plating everything in a way that would look clean and inviting for the blog. This was also the day I filmed and photographed the recipe properly. This garlic pork post has been missing from the blog for years, even though it is one of the most requested holiday recipes, so it felt good to finally test it, document it, and prepare it for publishing.

I enjoyed the garlic pork with ketchup, pepper sauce, and my Chip-Up condiment, which I posted earlier this year. It would have gone perfectly with white sauce, but I didn’t have time to make it. That recipe will be published in the new year.

Garlic pork isn’t only for Christmas. It fits into everything — fetes, limes, parties, get-togethers, and casual weekends. It works as a cutter, an appetizer, or something to snack on while guests talk or wait for the main meal. You can enjoy it in hops bread for breakfast or serve it with rice and provisions for lunch or dinner. It’s one of those dishes that moves easily across the whole holiday season and into any gathering where people want something flavorful and easy to share.

I’m sure I did other meal prep that day, but my memory is already in vacation mode. This time of year comes with long lists and long days, and I can feel my mind slowly winding down for the holidays. Still, this plate — fried garlic pork, warm hops, and bright condiments — was exactly what I needed after a long morning out.

---

Recipes Featured in This Week’s Menu

Trinidad Style Garlic Pork

Check out the full recipe with all details →

Soft & Crusty Hops Bread

Perfect with garlic pork for breakfast, snacks, or a simple meal. Recipe Link→

Chip-Up (Pepper + Herb Condiment)

A bright, fresh condiment that pairs well with fried pork.
→ (link)

---

Why This Menu Worked

• The pork was already marinated, so cooking was quick.
• Hops was baked the day before, which made lunch easy.
• It fit right into the holiday season and into real life.
• Easy to film, photograph, and finally add to the blog.
• A flexible dish that works for breakfast, lunch, cutters, holiday menus, parties, or casual meals.

---

Kitchen Rhythm – Week 49

• Deciding what to cook (the aye caramba dilemma we all face!)
• Ensuring you have all the ingredients
• Prepping ingredients
• Cooking the meal
• Cleaning as you go
• Serving with love
• Packing leftovers for weekday ease

---

More Sunday Lunches to Explore

If you’re new to my 52 Weeks of Sunday Lunch series, welcome. Each Sunday brings a completely different meal — no repeats for the entire year. It documents real Caribbean home cooking and the rhythm of everyday life.

🌿 52 Weeks of Sunday Lunch (Full Index)
👉 View the full series →

✨ Recent Sunday Lunches

Week 48: Thanksgiving Leftovers & Highlights

Week 47: Stewed Chicken, Curry Baigan & Aloo, Paratha

Week 46: Fried Rice, Fried Ribs, Corn Casserole & Pepper Shrimp

Week 45: Stewed Chicken with Red Beans

---

⭐ Did You Love This Week’s Post?

If you enjoyed this week’s story and recipes, don’t forget to leave a ⭐⭐⭐⭐⭐ rating on the recipes featured in this post. Your ratings help more readers discover my work and support all the love that goes into this series.

---

💬 Questions, Concerns, or Recipe Requests — Write Me!

If you have a question about anything in this week’s Sunday Lunch or there’s a dish you’d love to see next, leave a comment below or email me at [email protected].
And when you share your photos, tag me @cookingwithria on Instagram or @trinicookingwithria on Facebook — I always love celebrating your creations!

---

📬 Subscribe & Get My Free Green Seasoning Booklet

Stay connected and never miss a Sunday Lunch or new recipe!

🍽️ Shop My Kitchen Favorites on Amazon

Everything I use daily — pans, knives, tools, organizers, and Caribbean must-haves — all in one place.

Recent Posts

• The Softest Chapati Recipe (Whole Wheat Flatbread)
• Stewed Chicken with Bodi (Bora / Yard Beans)
• Curry Short Ribs with Zucchini
• Sunday Lunch Week 51: Stewed Beef with Dumplings, Instant Pot Oxtail & A Season of Good Deeds
• Sunday Lunch Week 50: Coconut Rice, Baked Lamb & Steamed Green Beans

Explore More Delicious Recipes