The grilling season is pretty much over, I know. However, there might be some sunny days left before we pack up the Weber, and I hope we can have at least one more barbecue party. We'll see! At least we sure ate a lot of grilled meat this summer. Here are two simple and good recipes for making pork really, really tasty. The first is a classic marinade, the second is really more of a brine. Pork really needs some spices or infusions to taste great - unless you're lucky enough to have a very good source of meat. The stuff I get at the supermarket definitely improves after some marinating. I'm contemplating get an instant vaccum marinater for next year - has anyone tried one of those?
I'm off to Tallinn with Dagmar and Kristina - to see Pille! A real food blogging trip - I'll be back to tell you all about it on Wednesday! (But I'll make sure something magically appears here tomorrow, so you won't notice I'm gone.)
Ginger Marinade for Pork
Makes enough for 1 kg
juice of 1/2 lemon
5-6 cm fresh ginger, thinly sliced
1/2 tbsp dried ground chilli, or about 2 small whole dried chillies, crumbled
2 tbsp runny honey
3 tbsp soy sauce
Mix everything in a large plastic bag or in your preferred container of choice. Add the meat, turn to cover well, and leave it for at least a few hours before frying or grilling the meat.
Tarragon Lemon Marinade
Makes enough for 1 kg
200 ml water
2 tbsp sugar
1,5 tbsp coarse salt
100 ml fresh tarragon (loosely packed)
3-4 fresh sage leaves
1 lemon - zest and juice
black pepper
Chop tarragon and sage. Mix the water with sugar and salt, and stir until it's dissolved. Add the herbs, the lemon zest and the lemon juice. Add the meat, and leave to infuse for about two hours. Remove, add plently of black pepper, and grill or fry the meat.
Recipe in Swedish:
Två bra marinader till fläskkött
No comments:
Post a Comment