Latin American Marinade For Suckling Pig Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 large: Heads of garlic, chopped
1/4 cup: Crushed black peppercorns,
1 tbsp: Course, (or kosher) salt
1/3 cup: Dry white wine,
1/3 cup: Virgin olive oil,
1 small: Bunch cilantro, stemmed and choped
Directions:
Heres 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 on Oct 01, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
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
converted by MM_Buster v2.0l.
Source from luhu.jp
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