Mango Pineapple Marinade
At some point in the recent past, my roommate bought what can only be described as a large log of pork. In order to make this frozen two foot slab of pig delicious we needed to marinade it. The pork log conundrum shall be addressed tomorrow, but here is a teaser
While shopping at the Fresh Market we were both frustrated and unreasonably angered by the lack of marinades for our impressive hunk of meat that were both Paleo and delicious.
So, we decided it would be easy enough to make our own.
Please note; we did this about a month ago and had spend WAAAYYYYY too much time watching Epic Meal Time. This meat feast preparation was conducted on a regular Faux Hawk Friday, in preparation for a shin dig that would bleed over into Stunna Shade Sunday.
Hopefully this will provide enough context to keep you from hating yourself for reading this.
Prepping the fruit
The recipe calls for:
1/2 of a fresh Mango
1/4 of a fresh Pineapple
1 TSP of Dijon Mustard
1 TSP of Duck Sauce
3 squirts of Lime Juice
1 TSP of Apple Cider Vinegar
1 TSP of crushed Garlic
3 dashes of Chili Powder
I started by dicing all of the fruit into small cubes to make it more blendable.
Stunna Shades + Knifes + No Look Technique = Delicious
Once everything was chopped, we threw it all into a blender
Starting with the Mustard and the Spices
We slowly added the fruit and the acids in order to make sure there was enough liquid to blend it smoothly
The marinade came out tasting as good as we could have hoped for. It had the consistency of that ginger dressing that they serve on salads in Japanese restaurant. It tasted pretty similar too, but with a tropical sort of taste.