Citrus Spice Caribbean Cuban Marinade For Pork Beef Chicken Recipes
CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN
The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.
Provided by LizzyGirl09
Categories Caribbean
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
- Add your choice of pork, beef, chicken or fish.
- Marinate for at least two hours.
- Prepare in your preferred method of cooking.
CARIBBEAN MARINADE
Have had this recipe in my files for years - not sure where I found it. The citrus juice in this marinade helps to tenderize pork or chicken.
Provided by DailyInspiration
Categories Caribbean
Time 10m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- In a glass jar with a tight fitting lid, combine all ingredients and shake well, until thoroughly mixed. Use as a marinade or basting sauce.
Nutrition Facts : Calories 346.7, Fat 28.2, SaturatedFat 3.8, Sodium 2153.7, Carbohydrate 23.7, Fiber 6, Sugar 4.5, Protein 6.8
CARIBBEAN CITRUS PORK
This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal.
Provided by Hey Jude
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove the white membranes and seeds from the orange segments; set aside.
- Heat oil in a skillet over mdim-high heat.
- Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
- Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
- Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
- Cook to reduce by half; about 3 minutes.
- Return pork to pan with orange segments; cook to heat through, 3 minutes.
- Serve over rice if desired.
Nutrition Facts : Calories 474.8, Fat 22.2, SaturatedFat 7.8, Cholesterol 127.5, Sodium 516.2, Carbohydrate 24.2, Fiber 3, Sugar 17, Protein 37.3
CARIBBEAN BRAISED PORK WITH CITRUS
The combination of citrus and spices marks this as a dish typical of many of the cuisines of the Caribbean. Prep time includes marinating time. Adapted from World Wide Recipes, posted for ZWT5.
Provided by TxGriffLover
Categories Pork
Time 9h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
- Refrigerate covered overnight, stirring occasionally.
- Remove the pork from the marinade, reserve the marinade.
- Heat the oil in a large pot over high heat and brown the pork in batches.
- Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
- Cook until the marinade is reduced by half and add the pork and remaining ingredients.
- Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
- Serve garnished with cilantro and lime wedges.
Nutrition Facts : Calories 681.5, Fat 49.9, SaturatedFat 16.5, Cholesterol 161.2, Sodium 357.6, Carbohydrate 17.1, Fiber 2, Sugar 11, Protein 40.5
CARIBBEAN SAUCE FOR CHICKEN OR PORK
Make and share this Caribbean Sauce for Chicken or Pork recipe from Food.com.
Provided by Iowahorse
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
- Pour desired amount of sauce into small bowl.
- Brush on chicken or pork frequently the last 10 minutes of grilling.
- Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
- Store unused portion of sauce in refrigerator up to 3 weeks.
Nutrition Facts : Calories 614, Fat 37.8, SaturatedFat 7.7, Cholesterol 17.6, Sodium 4135.1, Carbohydrate 58.5, Fiber 11.8, Sugar 10, Protein 15.6
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