The 9 Lives

Honey & Lime Pork

Challenging / Serves 6 people

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Enhance the luxurious
quality of this dish with

9 lives
Reserve
Cabernet
Sauvignon

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Ingredients

  • 6 limes
  • 1 cup of olive oil
  • 1 kilo of pork
  • 3 and half ounces of liquid honey
  • 2 cups of beef stock
  • Freshly ground salt and pepper

01

Wash and grate the skin of three lime juices, before squeezing them. Mix with olive oil, salt, and pepper. Place the pork in a deep oven dish and bathe in the zesty lime marinade. Cover and place in the refrigerator for 24 hours.

02

Drain off the marinade and sear the pork for three minutes on each side in a very hot frying pan. Flip if desired. When ready, remove pork from frying pan and place in a deep oven dish. Meanwhile, remove any fat in frying pan and spray with lemon juice. Add honey and heat until mixture begins to caramelise. Season with salt and pepper before pouring the mix over the pork.

03

Cover with aluminium foil and place in a pre-heated oven for an hour and a half, turning the pork every 20 minutes. Slice the three remaining limes in half. Remove the pork from the oven and add the limes to the dish. Increase the oven’s temperature to 180ºC (356ºF) and cook for a further 30 minutes, turning the pork every 15 minutes.

04

Serve alongside a fresh salad of tomatoes, baby spinach, and grated parmesan cheese, seasoned with olive oil, salt, pepper and lemon juice. When accompanied by a bottle of GatoNegro Cabernet Sauvignon, the final result will be nothing short of perfect!

Pro tip: Be really clever and cover the steaks with the cut limes, juicy side down, for the final 30 minutes. Zesty perfection!


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