I have a fantastic recipe, but it involves Habaneras…see’in as you’re from Maryland, it’s probably out of your "unusual ideas" frame of reference.[8D]
But I dare you to throw caution to the wind, Namret and get a little crazy. Here goes:
Fiery Caribbean Pork
With Port Wine Reduction Sauce
These seem to be a hit every time I make them so here is the recipe. They tend to be a bit spicy with the addition of Habaneros so give fair warning when serving.
What you ll need:
2+ lbs Boneless country-style pork ribs (or Pork tenderloin)
Put it into a marinade consisting of the following ingredients:
� White onion coursely chopped.
2 Cloves garlic (or more)
2 Dried Habanero Chilies (or more) (BAM ! Factor)
2 Tablespoons Dark Rum (feel free to taste first)
2 Tablespoons Brown Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Orange Juice
1 Tablespoon Canola Oil
1 Teaspoon Orange zest
1 Teaspoon Lemon Zest
1 Piece Fresh Ginger (I preferred MaryAnn, but that s another story)
� Teaspoon dried Thyme
� Teaspoon EACH Cinnamon, Gr. Allspice, Gr. Nutmeg, Curry Powder
Salt and Pepper to taste
Throw all of this (except the meat) in a food processor and puree, scraping the sides occasionally. I marinade the stuff overnight in big zip-lock bags but do it how ever you want as long as the meat is floating around in the liquid for at least 6 hours. Move it around occasionally to make sure the meat gets coated on all sides.
Make a Port Wine Reduction Sauce by heating a couple cups of Port wine (again, feel free to taste first) in a sauce pan over very low heat. It should be hot enough that you see a light steam rising from the pan but never allow it to come to a full simmer. Stir occasionally if it makes you feel better. It ll take 2-3 hours to reduce it down to a syrupy � cup.
Take the ribs (or loin) out of the marinade and put them on a pre-heated and oiled grill. Use the left over marinade to baste them as they cook over medium heat. Serve by placing on a plate and drizzling the reduction sauce over the meat.
For visual stimulation: