Recipe: Caribbean Barbecued Pork Steaks with Yellow Rice and Ginger-Lime Carrots

CARIBBEAN BARBECUED PORK STEAKS
Serves 6

1 1/2-pounds boneless pork steak, about 1/2-inch
1 large red onion, sliced
3/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
FOR SERVING (OPTIONAL):
warmed tortillas
Yellow Rice (recipe follows)
Ginger-Lime Carrots (recipe follows)

Place pork and onions in a glass 12x9-inch baking dish.

Combine lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours.

Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once.

Heat onions and lime juice to boiling, about 5 minutes.

Serve onions with cooked pork. Serve with tortillas and/or with a side of Yellow Rice and Ginger Lime Carrots, if desired.

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YELLOW RICE
Serves 4

2 teaspoons butter
1/2 cup finely chopped onion
2/3 cup long-grained enriched rice
1 1/2 teaspoons ground turmeric
1 teaspoon salt
1 1/2 cups water

In skillet with lid, melt butter over medium-high heat; stir in onion and saute until translucent, stirring occasionally, about 5 minutes.

Stir in rice, turmeric and salt, mixing well. Stir in water, let come to a boil, lower heat, cover and cook for 15 minutes, until rice is tender.

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GINGER LIME CARROTS
Serves 8

3 pounds carrots, pared and sliced
3 cups water
1 1/2 teaspoons salt
3 tablespoons butter
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon grated ginger

Heat carrots, water and salt in large saucepan to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 5-8 minutes. Drain, return carrots to saucepan.

In small saucepan over low heat, heat and stir butter, honey, lime juice, zest and ginger until butter is melted and mixture blended. Pour butter mixture over carrots; stir gently over low heat until carrots are glazed, about 2 minutes.

Source: National Pork Board