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I’ve been wanting to try marinating in pineapple juice, since I read that it contains an enzyme (bromelain) that tenderises meat - so much so that you are warned not to marinate chicken for longer than 20 minutes lest it fall apart.

This is pork spareribs marinated for two hours in fresh pineapple, soy sauce, ginger, rice vinegar l, and lime juice. It was certainly tender, the rib bones fell right out. See second picture, a different rack to which I also added scotch bonnet chilli.

I’m going to have to transplant myself eventually or die, but I’ve been rooted here a long time.

Kith Kitchen

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