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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
3
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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