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What's For Dinner? |
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Gregory Morris, 9/25/07 7:20:07 pm |
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Tonight for dinner (and lunch tomorrow), I made Yucatan-style roast pork.
Here is my recipe:
~2lbs Pork, cubed (whatever cut you want)
2 cups OJ
4 packets of Sazon con Achiote (add extra annato if you want it to be more red)
1/2 medium vidalia onion, chopped
8 cloves of garlic, pressed
3 habanero peppers, quartered (ONLY USE ONE!!!! SERIOUSLY. OUCH.)
Juice of 2 limes
Salt/Pepper to taste
Mix up everything real good in a zip-lock bag, and marinate overnight. Preheat oven to 300. Cover with foil and bake for about 3 hours. Traditionally you are supposed to use banana leaves (and a whole suckling pig for that matter) but I didn't get a chance to sneak into my neighbor's yard and steal some leaves. A lot of people put a shot of tequila in it too, but I'm not gonna waste my Patron!
Serve with rice, veggies and salsa (I probably shoulda put something green on the plate for color balance... whatever.) This recipe works great with cheaper cuts of meat, since it sits in the oven for such a long time. When you are done, the meat should almost fall apart, but not quite (i.e. you should still be able to pick it up with a fork.)
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