Grilled Escabeche with Pork

Name: Grilled Escabeche with Pork
Yield: makes 4 servings
Ingredients: 1/2 cup red wine or other vinegar; 1 cup red wine; 2 bay leaves; 5 fresh thyme sprigs or 1 teaspoon dried; 5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano; 1 small dried or fresh chile, optional; 1 large onion, white or red, cut in half and sliced into half-moons; 3 garlic cloves, peeled and lightly crushed; 1 tablespoon sugar; Salt and black pepper to taste; 2 pork tenderloins, 1 1/2 to 2 pounds total

December 14, 2011

Often the most effective marinating happens not before but after cooking. This technique, usually called escabeche, was once used to preserve food. It’s really a form of pickling: hot food was put into hot liquid containing a good deal of vinegar. Treated thus, it would keep for some time (if canned, for a long time). Since we don’t need escabeche for preserving, the postgrilling marinating time can be as little as a few minutes, but it can also be as long as overnight—it doesn’t make much difference; in either case, it produces a highly flavored, prepared-in-advance, room-temperature dish that is good as part of a buffet with a variety of other dishes (none of which should be noticeably acidic). Other cuts of meat you can use here: any cut of chicken, bone in or out (be careful not to overcook), or mackerel or other fish (typically floured and sautéed or fried before marinating).

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