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Recipe: Grilled Pork
Since my mom neglected to rise to the challenge of being called "company," I decided to try a new recipe out on her.
Actually, it wasn't that new as far as things go - no sassafras leaves (still waiting on the trees to deliver; they're a bit behind the other, less edible leaves this year,) no cinnamon and rum or other things some folks with less sophisticated palates (this coming from the guy who calls Burger King "gourmet food") might dislike - but it was the first time I did this.
Pork Roast, cubed
Red Wine Vinegar
Light Olive Oil
Crushed Rosemary
Oregano
Chives
Really, this was a no-brainer. Hot stuff was verboten because my mom has wimpy tastebuds (a fact to which![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
granolaflake will attest - actually, I think I'm stealing her words, at least as my mom quoted them...) and could barely handle the minor dash or two of chipotle mixed spice - that's right, mixed spice; not even the pure, smokey goodness of the thing itself! When barbecue sauce was shot down due to the acidic nature of tomato-based sauce twice in a row, I asked, "Well, what then?" and Deb suggested I use the wine vinegar my mom brought down for us. So, simply put, the marinade was an Italian salad dressing, sort of. The chives were used because they were on hand, and, well, we like them. Rosemary was a must with pork, everyone knows that. So that was it.
They chunks of pork stewed in the fridge for about 3-4 hours or so, maybe less. Didn't really pay much attention.
My mom expected us to actually roast the roast, but hey, roasting is all well and good, but doesn't involve flames and smoke and other good stuff that a grill does, so out on the grill it went. Maybe 10 minutes a side or so - until browned nicely outside and done all the way through.
Served with rice and corn, although neither one particularly complimented the dish - didn't detract from it, but both are expendable and swappable and so forth.
Actually, it wasn't that new as far as things go - no sassafras leaves (still waiting on the trees to deliver; they're a bit behind the other, less edible leaves this year,) no cinnamon and rum or other things some folks with less sophisticated palates (this coming from the guy who calls Burger King "gourmet food") might dislike - but it was the first time I did this.
Pork Roast, cubed
Red Wine Vinegar
Light Olive Oil
Crushed Rosemary
Oregano
Chives
Really, this was a no-brainer. Hot stuff was verboten because my mom has wimpy tastebuds (a fact to which
granolaflake will attest - actually, I think I'm stealing her words, at least as my mom quoted them...) and could barely handle the minor dash or two of chipotle mixed spice - that's right, mixed spice; not even the pure, smokey goodness of the thing itself! When barbecue sauce was shot down due to the acidic nature of tomato-based sauce twice in a row, I asked, "Well, what then?" and Deb suggested I use the wine vinegar my mom brought down for us. So, simply put, the marinade was an Italian salad dressing, sort of. The chives were used because they were on hand, and, well, we like them. Rosemary was a must with pork, everyone knows that. So that was it.They chunks of pork stewed in the fridge for about 3-4 hours or so, maybe less. Didn't really pay much attention.
My mom expected us to actually roast the roast, but hey, roasting is all well and good, but doesn't involve flames and smoke and other good stuff that a grill does, so out on the grill it went. Maybe 10 minutes a side or so - until browned nicely outside and done all the way through.
Served with rice and corn, although neither one particularly complimented the dish - didn't detract from it, but both are expendable and swappable and so forth.