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Brazilian Habanero Basting Sauce for Pork Chops

Tuesday, 05 July 2011

Description

This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.

Ingredients

At a glance

Cuisine

South American

Cooking Method

Grill

Difficulty

Moderate

Heat Level

Chile

Habanero

Meal/Course

Main Course

Sauce/Marinade/Rub

Serves

6-8

4 boneless loin pork chops
1 cup water
½ cup sugar
2 tablespoons salt
6 juniper berries, bruised (lightly bashed all over with a spoon)
2 fresh habanero chiles, seeds and stems removed, chopped
1 teaspoon freshly ground white peppercorns
1 teaspoon freshly ground black peppercorns
1 teaspoon freshly ground coriander seeds
3 bay leaves, crushed
4 whole cloves
1 teaspoon dried thyme

Methods/steps

Place the pork into a non-reactive bowl. Combine the water, salt, and sugar in a bowl and stir until dissolved. Add the
remaining ingredients and mix well. Pour the marinade over the pork and add additional water to cover the pork, if necessary. Cover and marinate in the refrigerator overnight.

Remove from the marinade and place on a plate. Discard the marinade.

Grill the pork for about 10 to 12 minutes, turning occasionally, until done to 160 degrees F.

Heat Scale: Medium

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Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”