BBQ’s come in all shapes and sizes in the DR, from homemade oil drum BBQ’s to super fancy grills. Everyone will bring one along, whatever style and type to one of the many beautiful beaches around the country at the weekend and enjoy some family time with good food, a bit of beach dancing and some Brugal of course! Try this easy to make recipe, capturing all the tastes of the Dominican Republic and have a Caribbean BBQ at home this weekend yourselves...Fed up with boring old Pork Chops? Then try this zingy recipe from the Dominican Republic for some tastetastic cheeky chops and treat everyone to a Caribbean Culinary delight this weekend....
Dominican Porkies!
3 tablespoons red onions, finely diced
3 tablespoons olive oil
2 teaspoons garlic, chopped
2 to 3 tablespoons hot Tabasco sauce
1/2 teaspoon ground cumin
1 large mango, flesh and pulp and juice required
4 tablespoons rice wine
1 Large tablespoon of Brugal Rum
Salt and freshly ground pepper
6 pork chops, bone in, about 10 ounces each
For the Sauce
In a medium pan, sauté shallots in oil for 2 minutes. Add garlic and sauté for 1 minute more. Add hot tabasco sauce, cumin, mango pulp and juice, rice wine,rum,salt and pepper to taste. Bring to a boil. Remove from heat and chill.
Place pork chops in a large re-sealable plastic bag; pour chilled marinade over chops and marinate in refrigerator for 4 hours, turning occasionally to distribute marinade.
Remove chops from marinade, reserving marinade. Pour reserved marinade into a small saucepan and bring to a boil. Boil one minute and remove from heat.
Fire up the BBQ and Have a Cuba Libre with left over Rum!
Place chops in centre of BBQ. Grill for 16 minutes or until juices run clear, turning once halfway through grilling time and occasionally basting with marinade. Serve with a salad, baked potato & buttery corn on the cob! Serves 6
