The recipe was shared by my failed mother-in-law, a Canadian citizen who has lived in the province of Quebec for many years. The highlight of this recipe is its unusual marinade.
It is necessary
- - quince (or apple) - 1 pc.
- - ketchup - 2 tablespoons
- - sugar - 3 tablespoons
- - lemon - 0.5 pcs.
- - soy sauce - 2-3 tablespoons
- - ground black pepper - 0.5 tsp
- - ground paprika - 0.5 tsp
- - cinnamon - 0.5 tsp
- - garlic - 1-2 cloves
- - pork - 1.5 kg
- - onions - optional
Instructions
Step 1
Such a strange, at first glance, composition gives an extraordinary aroma to the marinade sauce.
On my own behalf, I add 1 teaspoon of sumac seasoning to this mixture, replace ketchup with 1 tablespoon of tomato paste, and instead of sugar I put 1 tablespoon of honey.
Step 2
Peel the quince (or apple) and grate on the finest grater. You can put the fruit through a juicer and then combine the pulp and juice. If instead of quince you take an apple, choose a fruit of a sour or sweet and sour variety.
Add the juice of half a lemon and all the other ingredients of the marinade to the fruit puree. Whisk everything together well with a spoon.
Step 3
The Canadian barbecue marinade is ready. Now let's talk about meat. Use lean pork pulp for this dish. Cut the meat into portions. These are cubes weighing about 50 grams each. Dip the pork pieces into the marinade bowl, stir so that all the meat is covered with the sauce. Now cover the bowl with cling film and place in a warm place for at least 30 to 40 minutes. The longer the meat is kept, the better it will be soaked in the marinade. You can put the bowl in the refrigerator and leave the meat to marinate for several hours.
