Place the cho-cho, carrot, onion, pimento, Scotch Bonnet, and thyme in a clean jar. Heat the cane vinegar and simmer for 10 mins. Pour the vinegar over the vegetables and set aside until ready to use.
In a wide-bottomed pot over medium heat, get the oil hot and shimmery. Add in the corned pork and fry until golden brown all around. About 5 minutes.
Add in the onion, scallion and scotch bonnet, garlic and sweat them until translucent and aromatic About 2 minutes.
Top with escovitch sauce and enjoy with bammy and festivals.