Ingredients
6 lb pork loin
1 large onion, thinly sliced into rings
2 bay leaves
2 tsp salt
1/2 cup lime or lemon juice
3/4 cup soy sauce
3/4 cup granulated sugar
1 tsp freshly grated ginger
2 cl garlic, finely minced
Directions
Recipe by: New York Times International Cookbook 1. Place the loin of
pork in a roasting pan and scatter the onion rings over it. Combine
the remaining ingredients and stir until the sugar dissolves. Pour
this over the meat and cover with plastic wrap. Refrigerate 12 hours
or so turning every once in a while.
2. Preheat the oven to 325F
3. Place the meat in the oven and bake, basting frequently, about 3
1/2 hours, or until the meat is thouroughly cooked.
Servings: 8 servings
Santiago Pork Roast Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Recipes as an idea can be traced back into the far past, in truth as far as pharonic Egypt, and potentially, even further back. Having said that, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few tablets in ancient Sumerian describing the making 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 and blissful. During Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, something we still use today. Additionally, he describes how the Romans made use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Closer to modern times, there were a couple of books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals prepared for the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new foods and spices created an outbreak in publications on food, many of which still exist in private libraries. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Santiago Pork Roast recipe.
