I am marinating a half a boneless pork loin in a lime huice marinade that consists of the zest and juice of three large limes, a grated, thumb-sized chunk of ginger root, 1/2 cup of honey and a half cup of sugar or whatever is necessary to tame the tartness of the lime. Its all in a large zip-lock in the fridge awaiting my din-din tonight after being grilled over a charcoal fire and applewood. I remove the loin from the marinade and add a cup of white corn syrup to the remaining juice along with a shot of hot chili powder to use as a bbq glaze while it cooks.
Sweet corn and spuds right out of the garden.....I may have to have a soda instead of my milk with this tonight.
