This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.
- 4 boneless loin pork chops
- 1 cup water
- 1/2 cup sugar
- 2 tbsp salt
- 6 juniper berries, bruised (lightly bashed all over with a spoon)
- 2 fresh habanero chiles, seeds and stems removed, chopped
- 1 tsp freshly ground white peppercorns
- 1 tsp freshly ground black peppercorns
- 1 tsp freshly ground coriander seeds
- 3 bay leaves, crushed
- 4 whole cloves
- 1 tsp dried thyme
- Place the pork into a non-reactive bowl. Combine the water, salt, and sugar in a bowl and stir until dissolved. Add the remaining ingredients and mix well. Pour the marinade over the pork and add additional water to cover the pork, if necessary. Cover and marinate in the refrigerator overnight.
- Remove from the marinade and place on a plate. Discard the marinade.
- Grill the pork for about 10 to 12 minutes, turning occasionally, until done to 160 degrees F.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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