JimBob
09-06-2009, 09:08 PM
Bought a whole pork loin this week, and did my own cutting. This recipe is from "License to Grill":
Rub:
2 T. ground cumin
2 T. minced garlic
1/2 C. your favorite hot sauce
2 T. olive oil
S & P to taste
1 lb. boneless pork loin, cut into 16 pieces
1/2 small pineapple, peeled, cored, and cut into 16 large chunks
8 jalapenos, halved
1/3 C. guava juice (or substitute pineapple)
1/3 C. fresh lime juice
1 T. minced ginger
S&P to taste
Combine the rub ingredients; mix w/the pork. (This combo doesn't take long for the heat.). Put on skewers.
The "book" recipe calls for pork/pineapple/jalapeno rotation. I separated each item. I added onion and tomato skewers to the mix.
The sauce is Guava/lime/ginger, and was cooked per recipe (low heat to thicken). Added more guava to kill the lime acidity. Recipe calls for a "light" drizzle of sauce. (Didn't drizzle anything, as this is "stout" stuff; everything was great w/o the sauce, but it does add a little 'tang).
We'll do this one again. ChefBob says, "check it out". (Apologies to Joe Bob Briggs).:D
Rub:
2 T. ground cumin
2 T. minced garlic
1/2 C. your favorite hot sauce
2 T. olive oil
S & P to taste
1 lb. boneless pork loin, cut into 16 pieces
1/2 small pineapple, peeled, cored, and cut into 16 large chunks
8 jalapenos, halved
1/3 C. guava juice (or substitute pineapple)
1/3 C. fresh lime juice
1 T. minced ginger
S&P to taste
Combine the rub ingredients; mix w/the pork. (This combo doesn't take long for the heat.). Put on skewers.
The "book" recipe calls for pork/pineapple/jalapeno rotation. I separated each item. I added onion and tomato skewers to the mix.
The sauce is Guava/lime/ginger, and was cooked per recipe (low heat to thicken). Added more guava to kill the lime acidity. Recipe calls for a "light" drizzle of sauce. (Didn't drizzle anything, as this is "stout" stuff; everything was great w/o the sauce, but it does add a little 'tang).
We'll do this one again. ChefBob says, "check it out". (Apologies to Joe Bob Briggs).:D