Prep 2 mins
Cook 0 mins
I was inspired after using the recipe 'Mexican "Mole" Rub' I discovered on this site, submitted by Mean Chef. I loved it, and have since been trying new combinations of things to quickly jazz up an otherwise dull meal. This rub is very simple, but very tasty. I have yet to try it on other meats...I think it would go well with chicken but may be too subtle for beef or lamb. Before adding the herbs to the mortar dip them into boiling water (I am sure you would be cooking veges at this time!!) for a couple of seconds, they grind easier and it releases their flavours (learnt this one from Jamie Oliver). This is enough for one good sized pork cutlet or forequarter chop.
- 2 teaspoons paprika
- 2 cloves garlic, roughly chopped
- 3 -4 sprigs thyme
- 3 -4 sprigs parsley
- 1 pinch salt
- Place first 5 ingredients into a mortar and pound until crushed and mixed.
- Add some oil.
- Rub into meat and let stand in the fridge for as long as possible before cooking.