Oh, dear – barbecue. This could turn into a Donnybrook. We’ve been able to avoid politics, religion, sexual orientation, Chevy vs Ford, Australia vs America, but now? Can open – worms everywhere.
Okay, I’ll fire one over the bow.
Intended for pork chops and ribs, works on chicken, but probably a little too esoteric for beef.
1 cut up papaya
1 medium onion, chopped
3 cloves garlic, minced
1 cup mango juice
½ cup tamari sauce
One tablespoon ground black pepper
2 tablespoons peanut butter
3 tablespoons olive oil
Heat up the oil in a cast iron skillet, sweat the onions, and add the garlic just as the onions start to turn brown. Finish browning the onion and garlic, Remove from heat, let cool for 5 minutes. Place onion and garlic in a food processor, then add everything else and puree.
Of course, that’s just the sauce. To complete the recipe . . .
Put the cast iron skillet in the oven and preheat it to 200 degrees. You’ll be needing it in a while.
I like to slather sauce on the pork and let it set in the fridge for about 20 minutes. Pop it on a very hot grill, give it about 5 minutes covered, then flip. Apply a bit of sauce on the seared side and cover again. After the second side gets a good sear, place the chops in the cast iron skillet that’s been kept warm in the oven, and finish at 200 degrees, uncovered, for about 20 minutes. Plate and tent with aluminum foil for 5 minutes. Garnish with orange zest.
Tastes great with a bottle of San Miguel.
