Ingredients:
3 Garlic cloves
1 Tablespoon(s) Cumin seed -- Roasted and
2 Parsley, fresh, chopped
1/4 Teaspoon(s) Cumin, ground
2 Tablespoon(s) Shallot -- finely chopped
2 Sour oranges, juiced (or equal amont of orange and lime juice, mixed) |
Directions: In a mortar, crush together the garlic, oregano, bay leaves, cumin, and
salt and pepper.
Saute this mixture in the olive oil until it is gold in color. Remove from
the heat and add the juice. Mix well and use as a marinade.
Yeilds enough for 3 pounds of pork.
Source: "The West Indies Cookbook - Classic Recipes from the Spicy
Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave DeWitt.
Border Books, Alburquerque, New Mexico.
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