| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ham/pork, Cuba, Archived |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Garlic cloves, peeled |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
ts |
Salt |
|
|
Juice from 1 large lemon |
| 1/4 |
c |
Cider vinegar |
| 1/2 |
c |
Olive oil |
| 4 |
lb |
Boneless pork (tenderloin or loin roast) thinly sliced & pounded to 1/4" thick |
INSTRUCTIONS
Description: In a small saucepan, bring the water to a boil and blanch the
garlic for 4^ minutes. Drain the water and chop the garlic. In a large
ceramic or glass^ bowl, mix together the garlic, thyme, cayenne pepper,
salt, lemon juice,^ vinegar and oil.^ ^ Place the pork slices in the
marinade and marinate in the refrigerator 4-6^ hours. Remove the pork from
the marinate and pat dry with paper towels.^ ^ If grilling, grill the meat
over medium-hot coals for 3 to 4 minutes per^ side. If broiling, broil 2"
from the heat source on a broiling pan for 3-4^ minutes on each side. Serve
hot.^ ^ ~NOTE~ This dish is perfect to serve with white rice, rum-flavored
black^ beans and fried sweet plantains.^ ^
Source: _A Taste of Cuba_ received in the September cookbook swap from^
Aloha Bev. Thanks Bev!^ ^
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”