1/2 cup molasses
1/2 cup water
2 tablespoons olive oil
4 tablespoons grated fresh ginger
1/4 cup salt
1 onion, chopped
1 tablespoon garlic powder
1 bay leaf
salt to taste
1 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro, stems removed
1 tablespoon chopped fresh green onions, chopped
ground cilantro very finely chopped
dried basil, crushed
garlic powder to taste
salt to taste
black pepper to taste
2 tablespoons chopped fresh cilantro, stems removed
1 tablespoon chopped green onions
2 tablespoons garlic powder
1/4 cup dry white wine
1 tablespoon soy sauce
3 cloves garlic, chopped
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place pork in a shallow baking pan. Rub and season generously with salt, onion, garlic powder, bay leaf, salt, pepper, spices and water.
Roast in preheater for 1 1/2 hours, or until pork is tender.
Lightly oil a large skillet or casserole pan. Place casserole on medium-high baking sheets and roast until smoke begins to bubble from bone, about 15 minutes.
To make Ortega-style sauce: Combine sugar, water, olive oil, ginger, salt and pepper in a small bowl. Stir in meat. Bring to a boil; reduce heat and simmer 15 minutes.
I have a bouffant aquired from Hershey, so I will use that. Looks nice, too.
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