| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 x ca. 450 g | Pork; (lean shoulder, leg or roast), trimmed of excess fat |
| 1 gross | Ripe tomato; finely diced |
| 2 | Fresh green New Mexican chiles; roasted, peeled, seeded and finely chopped |
| 2 | Habaneros; finely chopped, (can substitute 6 Scotch bonnets) |
| 1 gross | onion finely chopped |
| 1 Bund | Fresh thyme; stemmed and finely chopped |
| 1 Bund | Green onions; (scallions), finely chopped |
| 4 | cloves garlic minced |
| 1/2 Tasse | soy sauce |
| 1/4 Teelöffel | Ground cayenne pepper; (actually I prefer Berbere) (up to 1/2) |
| 1/4 Tasse | lime fresh |
| 1 Tasse | white wine |
|
knife, punch holes, or "jerk", all over. In a medium size bowl, mix together all the ingredients except the soy sauce, lime juice, and wine. Using your fingers, stuff the mixture into the holes. Place the pork roast in a bowl and pour the remaining mixture and the soy sauce over it. Cover and let marinate overnight in the refrigerator.
Place the roast in a suitable roasting plan with the lime juice and water. Cook the roast in a preheated 450 degree oven for 1 1/2 to 2 hours. When fork tender, remove the cover and allow to brown. While browning, keep the pork moist by basting it with the juices from the pan (see note below). Serve with rice or potatoes.
1 to 2 tablespoons of the juices and place the pan on a burner over high heat. Brown the juices, then deglaze the pan with a little boiling water. Return the juice to the pan and add enough hot water to make about 1 1/2 cups of gravy. If a thicker gravy is desired, a slurry of 1 tablespoon of cornstarch to 1/2 cup of water can be added gradually while stirring until desired thickness is reached.
Good with frosty beer.
|
|
Anmerkungen zum Rezept:
|
