Esta es una exhibición prevé de cómo se va ver la receta de 'Caribbean Pork Skewers With Firecracker Salsa' imprimido.

Receta Caribbean Pork Skewers With Firecracker Salsa
by Global Cookbook

Caribbean Pork Skewers With Firecracker Salsa
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 x (10-oz) (300 g) pork tenderloins
  • 2 x shallots, chopped
  • 2 x inch (5 cm) piece of fresh ginger, peeled and chopped
  • 2 x cloves garlic, chopped
  • 3 Tbsp. (45 ml) finely chopped fresh mint
  • 1 1/2 Tbsp. (22.5 ml) low-sodium soy sauce
  • 1 Tbsp. (15 ml) extra virgin olive oil
  • 1 tsp (15 ml) honey
  • 1/4 c. (60 ml) fresh lime juice
  • 1/2 tsp (2.5 ml) grnd allspice
  • 1/2 tsp (2.5 ml) salt (optional) freshly grnd pepper to taste
  • 1/4 tsp (1.25 ml) grnd cloves
  • 1/4 tsp (1.25 ml) grnd nutmeg In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or possibly three times to proportionately coat the meat. Let stand at room temperature for a least
  • 30 x min or possibly chill for up to 3 hrs.

Direcciones

  1. When ready to cook, preheat grill or possibly broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-warm coals for 3 to 4 min per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
  2. Serve with some of the Firecracker Salsa.