Carne de cedo a la parrilla con aja (grilled garlic pork)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Garlic cloves, peeled |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Salt |
| Juice from 1 large lemon | ||
| ¼ | cup | Cider vinegar |
| ½ | cup | Olive oil |
| 4 | pounds | Boneless pork (tenderloin or loin roast) thinly sliced & pounded to 1/4\" thick |
Directions
Description: In a small saucepan, bring the water to a boil and blanch the garlic for 4 minutes. Drain the water and chop the garlic. 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. Remove the pork from the marinate and pat dry with paper towels. If grilling, grill the meat over medium-hot coals for 3 to 4 minutes per side. If broiling, broil 2" from the heat source on a broiling pan for 3-4 minutes on each side. Serve hot.
NOTE This dish is perfect to serve with white rice, rum-flavored black beans and fried sweet plantains.
Source: _A Taste of Cuba_ received in the September cookbook swap from^ Aloha Bev. Thanks Bev!^ ^