| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
Caribbean, Ethnic, Pork, Roast |
8 |
Servings |
INGREDIENTS
| 6 |
lb |
Pork loin |
| 1 |
lg |
Onion, thinly sliced into rings |
| 2 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 1/2 |
c |
Lime or lemon juice |
| 3/4 |
c |
Soy sauce |
| 3/4 |
c |
Granulated sugar |
| 1 |
ts |
Freshly grated ginger |
| 2 |
|
Cl Garlic; finely minced |
INSTRUCTIONS
Recipe by: New York Times International Cookbook 1. Place the loin of pork
in a roasting pan and scatter the onion rings over it. Combine the
remaining ingredients and stir until the sugar dissolves. Pour this over
the meat and cover with plastic wrap. Refrigerate 12 hours or so turning
every once in a while.
2. Preheat the oven to 325F
3. Place the meat in the oven and bake, basting frequently, about 3 1/2
hours, or until the meat is thouroughly cooked.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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