Best Dominican Rum Marinade Recipes

DOMINICAN RUM MARINADE

Steps:

• Place the rum in a medium-size non-reactive saucepan, heat over medium heat, and, very carefully, using a long match and keeping your hair and long sleeves away from the pan, ignite the rum and allow it to burn itself out.
• In a small skillet over medium heat, heat the oil, then add the garlic puree and onions and cook, stirring, until soft but not brown.
• Add to the rum (once the rum has stopped flaming), along with the remaining ingredients, and heat through, stirring, until the sugar and salt have dissolved. Let cool before using.

PERNIL DOMINICANO | ROASTED PORK SHOULDER | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Poke holes all over the pernil using a cross method to get small to medium holes
• Then place in a large mixing bowl and add 1 cup of water and the vinegar
• Massage the vinegar and water into the pork and let it sit for 5-10 while you mix the marinade
• Combine garlic, oregano, salt, sopita, cumin, onion, black pepper, and thyme in a food processor and blend
• Then add the freshly squeezed orange juice, lime juice, and olive oil. Mix again and set marinade aside
• Drain the pernil-no worries if you don't every single last drop of vinegar + water
• Season pernil thoroughly using the marinade. Be sure to massage the marinade into the holes we made earlier. It looks weird at first, but your taste buds will thank you later
• Cover pernil with saran wrap and let it marinade for a minimum of 4 hours. Best to marinade for a whole day.
• In a LARGE pot, add pork-skin side up-and add 1-2 cups of water. Be sure to include all of the marinade that in the mixing bowl. Boil for 45 mins to an hour.
• Switch Pork-skin side up-to a sturdy pan and roast covered for 3 hours at 350 degrees making sure to baste it every hour. The pernil will become light golden brown and juicy during this time.
• At the 4th hour, take out 50% of the juices and roast uncovered for one more hour
• **Optional** Once the pernil is done, broil for 5 minutes to get super crispy skin

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.