Description
This recipe produces a marinade, a "mop" (for basting the pork), and a sauce. It should have a sharp edge; if it's too sweet, add more vinegar.
From june/july 1996 fine cooking
Ingredients
- Honey
- Molasses
- Garlic
- Whole Cumin Seeds
- Whole Coriander Seeds
- Whole Black Peppercorn
- Dried Chilies
- Bay Leaves
- Tomato Paste
- Whole Canned Tomatoes
- Distilled White Vinegar
- Water
- Salt
Instructions
- Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot
- Over medium-low heat, cook for 30 min
- , stirring occasionally
- The garlic will darken, and the mixture will be very thick and fragrant
- Add the tomato paste and tomatoes and cook for 15 min
- , sitrring frequently to break up tomatoes
- Stir in the vinegar, water, and salt
- The sauce should be thin
- Simmer the sauce, uncovvered, for at least 2 hours and as long as 4 hours, stirring occasionally
- Set aside half the sauce for marinating the pork
- Let the remaining sauce cool
- Fish out any large pieces of garlic peel
- Puree the sauce in a blender or food processor
- Some spices will still remain whole
- The sauce should be rather watery and look similar to a brothy tomato soup