Sweet and smokey!
Pork is still relatively good value and when feeding a family, stretching the budget is very important!
It so is!
When I was growing up we seemed to eat a lot of sausages and my Dad would exclaim 'not burnt sausages again Mum'! My brother and I would scream with laughter! Poor Mum!
Anyway, I'm always looking for new marinades and being in Canada I quickly discovered Black maple! It's now a staple in my pantry. It is a made from a different tree and leaf to the every maple syrup. The other more popular one is from the sugar maple.
The marinade I buy, is very smokey and perfect from pork. Sadly the label doesn't tell me exactly what the ingredients are other than vinegar and hickory smoke!
I mix some of the black maple with champagne vinegar and sweet maple syrup. I also use a lot of freshly ground pepper and a little salt. I use my sense of taste to measure but essentially one tablespoon of maple to one of vinegar and one of sweet maple.
Marinade over night in a ziplock bag and add in a little brown sugar and some fresh winter herbs. The next day fry, bake, roast or grill and add some apple slices dipped in a little brown sugar and cinnamon and caramelize,
Make a gravy out of the left over marinade and serve with thinly sliced potatoes chips!
Tip" You can add a shot of whiskey or brandy to the marinade if feeling fancy!
Here's the amazon link for the Black Maple I use.