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Cuban Pork with Pineapple

Cuban Pork with Pineapple

 

Makes 4 servings

Serve with a European-Style Pilsner, such as Tiger

1 In a bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, red pepper flakes, and dry mustard, stirring with a whisk to blend. Rinse the pork and pat dry with paper towels. Place the chops in a large zip-lock plastic bag and pour in all but 1/4 cup juice mixture. Seal the bag and turn to coat. Let stand, turning the bag occasionally, for at least 20 minutes, or refrigerate for up to 24 hours.

2 Prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds).

3 Meanwhile, cut the pineapple into slices 1/2 inch thick. Peel the onion and cut crosswise into slices 1/2 inch thick, discarding the ends. Arrange the pineapple and onion slices in a single layer on a rimmed baking sheet and drizzle evenly with the reserved 1/4 cup juice mixture. Let stand for about 20 minutes, turning the slices once.

4 Remove the pork chops from the bag and discard the marinade. Lay the chops, pineapple, and onion on the grill rack. If using a gas grill, close the lid. Cook, turning once, until the pineapple and onion are browned and the pork is browned and still slightly pink in the center (cut to test), 2 to 4 minutes on each side.

5 Transfer the chops to plates. Garnish with the grilled pineapple and onion. Sprinkle with the mint and serve with lime wedges.

Cook's Tip: For more intense flavor, marinate the pork in the refrigerator overnight. Serve with black beans and a spicy vinegar-dressed coleslaw seasoned with cumin seeds, chopped fresh cilantro, and minced garlic.

 

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This page created March 2008