Soused Pork
Lucy Saunders
prep
time : One to two hours
recipe type:
snacks and dips
ingredients:
1 lb. lean pork loin, cubed
12 oz. lager
2 cloves garlic, peeled and crushed
2 Scotch bonnet peppers, seeded and sliced
1 medium onion, peeled and chopped
2 tablespoons parsley, stemmed and chopped
1 small cucumber, diced (peel if waxed)
3 green scallions, minced
1/2 cup red bell pepper, seeded and minced
1/2 stalk celery, minced
2 sprigs thyme, minced
2 oz. hoppy IPA
Juice of 1 lime
Salt and pepper to taste
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Place pork, garlic, salt, hot peppers and onion in a large saucepan and cover with lager. Bring to a boil, then reduce heat and simmer 20 minutes. Drain, reserving one hot pepper, and let cool. In a large food processor bowl, combine meat, parsley, cucumber, green onions, celery and thyme, plus hot pepper to taste. Pulse with chopping blade several times, to mix and chop ingredients. The consistency should NOT become pasty - but all ingredients should be well blended. Blend in IPA and lime juice, and let marinate for 1 hour, chilled, to let flavors meld. Serve with slices of bread as an appetizer.
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