YIELD 8 SERVINGS
4 lb pork (ribs, chops or other)
2 tsp salt
3 garlic cloves, crushed
2 tsp whole leaf oregano
1 qt blended red chili sauce
Directions
Sprinkle meat with salt. Add garlic and oregano to blended chili.
Pour over meat and marinate in refrigerator 6-8 hours or overnight.
Cook slowly on top of stove or in 350 oven until meat is done, about
1 hour. Thick slices of potatoes may be marinated with the meat.
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SUN, 29 JAN 1995
031034 +0000
Servings: 1 servings
Carne Adobada (Marinated Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Pork
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into ancient history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these early records were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move on, we find two recipe books published in the 1300s ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that we all know today, but rather descriptions of the types of food prepared for the upper classes of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the East, such as parsley and basil. The introduction of these new tastes created an outbreak in publications on food, the majority of which are now in academic collections. During the next few centuries, the families of Europe competed to offer the most extravagent banquests, and as a result cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cookbooks were in great demand, as a result of increased literacy, more free time and disposable income. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Carne Adobada (Marinated Pork) recipe.
