Carne de cedo a la parrilla con aja (grilled garlic pork)
Carne de cedo a la parrilla con aja (grilled garlic pork) ingredients
- 1 c water
- 1⁄2 c garlic cloves, peeled
- 1⁄2 t Dried thyme
- 1⁄2 t Cayenne pepper
- 2 t Salt
- Juice from 1 large lemon
- 1⁄4 c Cider vinegar
- 1⁄2 c olive oil
- 4 lb Boneless pork
- -(tenderloin or loin roast)
- -thinly sliced &
- -pounded to ¼" thick
Cooking Carne de cedo a la parrilla con aja (grilled garlic pork)
1. Description: in a small saucepan, bring the water to a boil and blanch the garlic for 4 minutes.
2. Drain the water and chop the garlic.
3. In a large ceramic or glass bowl, mix together the garlic, thyme, cayenne pepper, salt, lemon juice, vinegar and oil. Place the pork slices in the marinade and marinate in the refrigerator 4-6 hours.
4. Remove the pork from the marinate and pat dry with paper towels.
5. If grilling, grill the meat over medium-hot coals for 3 to 4 minutes per side.
6. If broiling, broil 2" from the heat source on a broiling pan for 3-4 minutes on each side.
7. Serve hot. note this dish is perfect to serve with white rice, rum-flavored black beans and fried sweet plantains.
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