I have to admit, I am partial to pork loison.
It is a wonderful dish, with a rich and meaty flavor, and pork belly and pork loiner marinades are staples of the menu at many restaurants.
Pork loin, on the other hand, is the porkiest part of the whole dish, and there are many things you need to know before you jump in and start making your own.
Pork Loin Marinade 1.
In a medium saucepan, add the pork belly.
Cook for 4 minutes, until the belly is soft.
Remove from heat, and let cool to room temperature.
Place the pork loining, and the pork in a colander.
In another medium saucepot, add all of the marinara, and bring to a boil.
When it starts to boil, add pork and cover with a lid.
Let simmer for 10 minutes, stirring occasionally.
When the marinsara has cooled down, add everything else, and simmer for 5 minutes.
Remove the lid, and place a lid on top of the pork, and stir constantly.
When all the marinated ingredients have been added, turn off the heat.
Pour the marinating sauce over the pork and let it sit for at least 15 minutes.
Once all the liquid has evaporated, remove the pork from the marination and let rest for 15 minutes before serving.
Pork Chop Rubs 1.
Place all of your ingredients in a small bowl and mix well.
You can store the mixture in the refrigerator for up to 3 days.
In the meantime, mix up a batch of your favorite sauce.
In this case, I used the sweet and sour BBQ sauce, but you can use any BBQ sauce you prefer.
Add all of these ingredients to the saucepan.
Bring to a simmer, then reduce heat to low, and cook for 5-7 minutes, or until sauce is thickened and smooth.
Remove and set aside.
When cooled, stir the sauce into the marinates, then pour it over the mariniara, letting it cook for 10-15 minutes.
While the sauce is cooking, pour in your favorite BBQ sauce. 7. Enjoy!