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
It is quite possible to follow the history of transcribed cooking instructions far back into distant history, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these early records were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, we find some recipe books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that is served today, but instead accounts of the types of meals on the menues of the nobility of those days. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the holy land, including spices like rosemary and coriander. These new foods and spices was responsible for an outbreak in recipe books, the majority of which are kept safe in private cookery archives. For the centuries that followed, the powerful and wealthy competed to offer the most extravagent banquests, and consequentially the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing popular recipes of the day. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Santiago Pork Roast recipe.
