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Wednesday, December 4, 2013

RECIPE: Spicy Marinade for South American Style Baked Pork or Poultry

This is a very spicy and citrusy marinade that goes great with pork chops, or loin roast OR Chicken or even whole baked duck/goose.

The secret is to let the pork pieces/chops
and chicken pieces( with bone in)    
marinate for 24 hours in a fridge.

For a pork loin to marinate  for 3 days in a fridge( turning once a day)

For a whole chicken/duck to marinate for 24 hours in the fridge

For a goose or small turkey, allow 2 days marinating in fridge

Then cook without washing the marinade off.

The marinade is then pureed with fruit juice and stem ginger, and cooked either stove top or in with the baked meat,to produce a wonderful thick sauce.
The marinade has to boil for the sauce..do not add raw as it will contain bacteria from the raw meat.

The basic marinade for 4 servings..can easily be doubled

in a large jug mix the following together:

6 cups water
1 stick cinnamon
4 whole cloves ( not garlic)
4 allspice berries
3 tbsp chilli pepper powder
2-3 chopped chipotle peppers in adobe sauce
2 tsp dried oregano
2tspo ground black pepper
1/2 tbsp ground cumin
4 dried bay leaves
1 tbsp dried thyme
1/2 cup packed brown sugar
2tsp salt

Mix well then pour over and cover the meat..cover well and refrigerate until use.
for smaller portions seal in plastic bags, and rub the meat through them...large pieces of meat have to be turned at least once a day.

For South American Style Pork Loin or Chicken/Duck

Marinate the meat for 2-3 days in a fridge.
Carefully remove from marinade and allow to get to room temp...not hot.

meanwhile blend 
2 cups orange juice 
1 cup lemon juice
2 cups brown sugar
1 cup chopped fresh ginger
2 tsp ground cloves

Add to a  heavy bottomed saucepan and add the strained marinade..bring to a boil, then cook on high simmer, stirring until the mix thickens,
remove from heat.

Preheat oven 350F middle shelf
in a roasting pan place 2 cups fresh orange juice and top with the meat to be baked.
Glaze the meat with the cooked marinade and  cook for 50 mins to 1 hour.
basting every 15 mins to build up a good glaze.
If the glaze begins to brown too much reduce heat to 325F

Remove meat from oven and allow to sit in pan for 10 mins before carving.

Serve with salad and or rice

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