The meat must be completely submerged in the vinegar brine during pickling to ensure it is safely preserved. For this reason, a sterilized glass jar or non-reactive container is traditionally used.
For the best flavor, it is recommended to use meat with some fat, such as pork shoulder or neck, to render its own fat during frying.
Cut the meat to the desired size. Rinse it in a little vinegar and water, and pat it dry.
Place the garlic, thyme leaves, and hot pepper (blend them into a paste if you want a spicy paste) in a non-reactive bowl. Add the salt and brown sugar (if using).
Add the pork and mix well to ensure every piece is coated with the garlic-spice mixture.
Transfer the meat and all the seasoning mixture to a sterilized glass jar or other non-metallic, airtight container. Ensure the meat is under the seasoning.
Pour white vinegar over it until the meat is completely submerged.
Seal the container and store it in the refrigerator or a cool, dark place for a minimum of 4 days, ideally 7 days. The meat will change color from pink to grayish due to the vinegar. If you want the brine spicier, pierce the pepper.
After the pickling time, drain off all the vinegar. Pat the meat dry with paper towels. You can remove large pieces of garlic to prevent burning, but this is optional.
In a large skillet or cast-iron pot, heat 1 Tbsp of oil over medium heat (only if your meat is lean). If the meat has fat, use only its own rendered fat.
Add the drained meat chunks (do not overcrowd the pan) and allow them to cook in their own juices until all the liquid evaporates. The meat will then start to fry in the fat.
Fry the meat for about 15–20 minutes, turning until it is golden-brown and crispy on all sides.
Serve the Garlic Pork hot with warm (e.g., toasted) bread that can be dipped into the flavored garlic drippings. It is traditionally served on Christmas morning.