Carne de cedo a la parrilla con aja (grilled garlic pork)
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Carne de cedo a la parrilla con aja (grilled garlic pork)
  Garlic    Pork  
Last updated 6/12/2012 1:12:21 AM. Recipe ID 40268. Report a problem with this recipe.
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      Title: Carne de cedo a la parrilla con aja (grilled garlic pork)
 Categories: Ham/pork, Cuba, Archived
      Yield: 8 Servings
 
      1 c  Water
    1/2 c  Garlic cloves, peeled
    1/2 ts Dried thyme
    1/2 ts Cayenne pepper
      2 ts Salt
           Juice from 1 large lemon
    1/4 c  Cider vinegar
    1/2 c  Olive oil
      4 lb Boneless pork
           -(tenderloin or loin roast)
           -thinly sliced &
           -pounded to 1/4" thick
 
  Description: In a small saucepan, bring the water to a boil and
  blanch the garlic for 4^ minutes. Drain the water and chop the
  garlic. In a large ceramic or glass^ bowl, mix together the garlic,
  thyme, cayenne pepper, salt, lemon juice,^ vinegar and oil.^ ^ Place
  the pork slices in the marinade and marinate in the refrigerator 4-6^
  hours. Remove the pork from the marinate and pat dry with paper
  towels.^ ^ If grilling, grill the meat over medium-hot coals for 3 to
  4 minutes per^ side. If broiling, broil 2" from the heat source on a
  broiling pan for 3-4^ minutes on each side. Serve hot.^ ^ ~NOTE~ This
  dish is perfect to serve with white rice, rum-flavored black^ beans
  and fried sweet plantains.^ ^
  




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Recipe ID 40268 (Apr 03, 2005)

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