Latin american marinade for suckling pig
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.