Description
This is a recipe from a little dominican man who lived down the street from me when i worked in the us virgin islands. This can be used for any kind of meat, poultry, or seafood as long as you allow it to be used overnight.
Ingredients
- Dark Rum
- Vegetable Oil
- Garlic Clove
- Onion
- Soy Sauce
- Fresh Lime Juice
- Light Brown Sugar
- Fine Sea Salt
- Fresh Ground Black Pepper
Instructions
- Place the rum in a medium-size non-reactive saucepan, heat over medium heat, and, very carefully, using a long match and keeping your hair and long sleeves away from the pan, ignite the rum and allow it to burn itself out
- In a small skillet over medium heat, heat the oil, then add the garlic puree and onions and cook, stirring, until soft but not brown
- Add to the rum, along with the remaining ingredients, and heat through, stirring, until the sugar and salt have dissolved
- Let cool before using