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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 48 |
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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:
1/2 cup honey |
1/3 cup molasses |
1 head garlic, broken into unpeeled cloves |
2 tablespoons whole cumin seeds |
3 tablespoons whole coriander seeds |
1 tablespoon whole black peppercorn |
8 small dried chilies |
2 bay leaves |
3 tablespoons tomato paste |
3 (16 ounce) cans whole canned tomatoes, with juice |
1 quart distilled white vinegar |
4 cups water |
1/4 cup salt |
Directions:
1. Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot.
2. Over medium-low heat, cook for 30 min., stirring occasionally.
3. The Garlic will darken, and the mixture will be very thick and fragrant.
4. Add the tomato paste and tomatoes and cook for 15 min., sitrring frequently to break up tomatoes.
5. Stir in the vinegar, water, and salt.
6. The sauce should be thin. Simmer the sauce, uncovvered, for at least 2 hours and as long as 4 hours, stirring occasionally.
7. Set aside half the sauce (or more, if neccesary) for marinating the pork.
8. Let the remaining sauce cool; fish out any large pieces of garlic peel.
9. Puree the sauce in a blender or food processor; some spices will still remain whole.
10. The sauce should be rather watery and look similar to a brothy tomato soup.
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