SWINEAPPLE RECIPE
SWINEAPPLE
1 Large Pineapple (Larger the better)
12 Rashers good quality bacon
5/6 Boneless Pork Ribs (Pork Belly with Skin off)
1 Bottle Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce
- Unless you buy the Sauce online you’ll need to make a bourbon sauce. Recipe is below…
Method
Peel the pineapple, cut off one end (do not discard) and carefully hollow out the centre leaving an outer edge of approx 1" thickness. (I had to cut both ends)
Stuff the hollowed out pineapple with the boneless pork ribs, pack them in as tight as you can!
Carefully position the pineapple end you saved earlier back onto the end of the pineapple.
Wrap the pineapple/ribs with the rashers of bacon, you can pin them in place with cocktail sticks if necessary.
Now, the recipe said put in Smoker or oven @ 180c for 4 hours, but that’ll burn the heck out of it.
I cooked it @ 145 DEGREES for 2 ½ hours… Basting with the marinade every 20 to 30 minutes… Enjoy…
BOURBON MARINADE
• 400 gm canned whole tomatoes
• 150 gm brown sugar
• 125 ml (½ cup) each barbecue and tomato sauce
• 125 ml Kentucky bourbon
• 125 ml (½ cup) apple cider vinegar
• 60 ml (¼ cup) each Worcestershire and soy sauce
I also added about 50ml of JACK DANIELS HONEY for a bit of smokeyness. If you can nail down a bottle of “Liquid Smoke” you could use that instead.
Throw in some chilli if u like kick
Put on stove and simmer for ten minutes… Sieve out tomato chunks.
SWINEAPPLE
1 Large Pineapple (Larger the better)
12 Rashers good quality bacon
5/6 Boneless Pork Ribs (Pork Belly with Skin off)
1 Bottle Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce
- Unless you buy the Sauce online you’ll need to make a bourbon sauce. Recipe is below…
Method
Peel the pineapple, cut off one end (do not discard) and carefully hollow out the centre leaving an outer edge of approx 1" thickness. (I had to cut both ends)
Stuff the hollowed out pineapple with the boneless pork ribs, pack them in as tight as you can!
Carefully position the pineapple end you saved earlier back onto the end of the pineapple.
Wrap the pineapple/ribs with the rashers of bacon, you can pin them in place with cocktail sticks if necessary.
Now, the recipe said put in Smoker or oven @ 180c for 4 hours, but that’ll burn the heck out of it.
I cooked it @ 145 DEGREES for 2 ½ hours… Basting with the marinade every 20 to 30 minutes… Enjoy…
BOURBON MARINADE
• 400 gm canned whole tomatoes
• 150 gm brown sugar
• 125 ml (½ cup) each barbecue and tomato sauce
• 125 ml Kentucky bourbon
• 125 ml (½ cup) apple cider vinegar
• 60 ml (¼ cup) each Worcestershire and soy sauce
I also added about 50ml of JACK DANIELS HONEY for a bit of smokeyness. If you can nail down a bottle of “Liquid Smoke” you could use that instead.
Throw in some chilli if u like kick
Put on stove and simmer for ten minutes… Sieve out tomato chunks.
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