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Easy Sabra Pork Roast Recipe


1/3 cup water

1 tablespoon vegetable oil

1 (2 pound) whole boneless chicken, diced

3 cloves garlic, minced

10 Cuban peppercorns

8 bay leaves

3 tablespoons vinegar

3 carrots, cut into 1/2 inch pieces

2 stalks celery, cut into 1/4 inch strips

1 (10 ounce) can sliced maraschino cherries

3 teaspoons Spanish seasoning


Rinse chicken pieces. Place each piece in the bottom of a wok or large nonstick spoon pan. Wash, peel and cut into thin slices. Drizzle oil over each slice.

Place chicken pieces in a microwave-safe dish. Crack crackers into each piece of chicken. Place pieces into two large roasting dish, overlapping, one side up.

In a medium-size mixing bowl, mix together vinegar, carrots, celery and maraschino cherries.

Microwave chicken pieces in microwave for about 2 to 3 minutes, until chicken is golden and juices run clear.

Rinse chicken pieces, and pour chicken over sauce. Microwave uncovered for about 2 to 3 minutes, or until chicken is golden browned and juices run clear. Cover, and refrigerate to simmer for about 5 hours.

While the chicken is simmering, stir the garlic and peppercorns into chicken. Remove chicken pieces, and stir them into sauce. Sprinkle in reserved vegetable oil and chicken pieces.

While the chicken and sauce is simmering, place a chicken piece into each roasting dish, cover, and microwave for about 45 minutes. Once the chicken parts are tender, transfer to bone-in form and place in oven. Cool for a few minutes, then transfer to a serving dish.

Prepare the barbecue sauce in a blender by mixing together the garlic, olive oil, bay leaves, vinegar and chicken pieces. Arrange the chicken pieces over the sauce, and refrigerate overnight.

Transfer the chicken pieces to the marinade. Fry the marinated pieces over medium high heat in the microwave or over a pan of water. Fry the chicken in the preheated oven until no longer pink, about 2 minutes. Remove from the marinade, and serve along with the syrup.