| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Heads of garlic; chopped |
| 1/4 | c | Crushed black peppercorns |
| 1 | tb | Course; (or kosher) salt |
| 1/3 | c | Dry white wine |
| 1/3 | c | Virgin olive oil |
| 1 | sm | Bunch cilantro; stemmed and choped |
INSTRUCTIONS
Here's a couple suckling pig reciepes from On The Grill magazine june issue: by: Anya von Bremzen Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours. Posted to bbq-digest by Don Havranek <phl3426@montana.com> on Oct 01, 1998, converted by MM_Buster v2.0l.
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