YIELD: 12 servings 1 1/2 cups baline sea salt 1 1/2 cups rice vinegar 1 cup lime juice 1 1/2 cupssoy sauce 10 minced garlic cloves 6 Tbsps. dry green peppercorns 1 cup burgundy wine 1 1/2 gals. water Combine ingredients thoroughly. Use this recipe as a simple and effective means for flavoring and tenderizing any pork cut. Make enough to cover the meat and let set under refrigeration 10-12 hrs. Prepare as desired. Submitted by Kitchen Supervisor, Mark Henson, University of Kentucky Dining ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.