Recipe by Warren B.
This recipe produces a marinade, a "mop" (for basting the pork), and a sauce. It should have a sharp edge; if it's too sweet, add more vinegar. From June/July 1996 Fine Cooking
Top Review by QueenBee49444
I love the slight bite this sauce gives to the meat. Instead of pork, I used pulled chicken. Tasted delicious. This took a lot of time which makes this a recipe we won't use often but will save for special occasions. Thanks for posting. Make for PAC, Spring 2008
- 1⁄2 cup honey
- 1⁄3 cup molasses
- 1 head garlic, broken into unpeeled cloves
- 2 tablespoons whole cumin seeds
- 3 tablespoons whole coriander seeds
- 1 tablespoon whole black peppercorn
- 8 small dried chilies
- 2 bay leaves
- 3 tablespoons tomato paste
- 3 (16 ounce) cans whole canned tomatoes, with juice
- 1 quart distilled white vinegar
- 4 cups water
- 1⁄4 cup salt
Directions See How It's Made
- Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot.
- Over medium-low heat, cook for 30 min., stirring occasionally.
- The Garlic will darken, and the mixture will be very thick and fragrant.
- Add the tomato paste and tomatoes and cook for 15 min., sitrring frequently to break up tomatoes.
- Stir in the vinegar, water, and salt.
- The sauce should be thin. Simmer the sauce, uncovvered, for at least 2 hours and as long as 4 hours, stirring occasionally.
- Set aside half the sauce (or more, if neccesary) for marinating the pork.
- Let the remaining sauce cool; fish out any large pieces of garlic peel.
- Puree the sauce in a blender or food processor; some spices will still remain whole.
- The sauce should be rather watery and look similar to a brothy tomato soup.