4 lb pork(ribs, chops or other)
2 tsp salt
3 each 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.
Servings: 6 servings
Carne Adovada (Marinated Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Pork
The History of Recipes
Recipes as an idea can be observed back into history, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of stone tablets in the Sumerian language which show the baking 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 exhilarated. Moving our culinary historical trip onwards, there are two interesting recipe books from the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is familiar to us all today, but rather accounts of the types of meals on the tables of the rich and powerful of that time. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new herbs and spices prompted a torrent in books on cookery, most of which still exist in private cookery archives. Over the next few hundred years, the wealthy families of the West tried to serve up the best banquets, and consequentially the best cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. When we get to the 1900s, cooking books were starting to become popular due to better eduction, people having increased free time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Carne Adovada (Marinated Pork) recipe.
