Yield: 1 servings
|2 larges||Heads of garlic; chopped|
|¼ cup||Crushed black peppercorns|
|1 tablespoon||Course; (or kosher) salt|
|⅓ cup||Dry white wine|
|⅓ cup||Virgin olive oil|
|1 small||Bunch cilantro; stemmed and choped|
Here's a couple suckling pig reciepes from On The Grill magazine june issue:
by: Anya von Bremzen
Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours.
Posted to bbq-digest by Don Havranek <phl3426@...> on Oct 01, 1998, converted by MM_Buster v2.0l.