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Carne de cedo a la parrilla con aja (grilled garlic pork)

Carne de cedo a la parrilla con aja (grilled garlic pork)
Main Ingredient: Pork Garlic

Preparation: Grilled

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Carne de cedo a la parrilla con aja (grilled garlic pork) ingredients

  • 1 c water
  • 2483527⁄624973141 c garlic cloves, peeled
  • 2483527⁄624973141 t Dried thyme
  • 2483527⁄624973141 t Cayenne pepper
  • 2 t Salt
  • Juice from 1 large lemon
  • 2483527⁄624973141 c Cider vinegar
  • 2483527⁄624973141 c olive oil
  • 4 lb Boneless pork
  • -(tenderloin or loin roast)
  • -thinly sliced &
  • -pounded to ΒΌ" 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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