Serves 4 with leftovers
CUCUMBERS
| 10 | pickling cukes |
| Salt and pepper, to taste | |
| 3 | tablespoons white wine vinegar |
| 3 | tablespoons chopped fresh parsley |
1. Trim the cucumbers. Slice them as thinly as possible (preferably using a hand-held slicing machine). Layer them in a bowl with salt, pepper, vinegar, and parsley.
2. Cover and refrigerate for at least 30 minutes or for up to half a day.
PORK
| 1 | pork loin (3 pounds), tied at 2-inch intervals |
| 1 | clove garlic, cut into slivers |
| 2 | tablespoons olive oil |
| 1 | piece (2 inches) fresh ginger, grated |
| Salt and pepper, to taste | |
| 1 | tablespoon sweet or hot paprika |
| 2 | tablespoons chopped fresh oregano |
1. Snip off any netting or strings on the pork. Dry meat with paper towels. Trim off excess fat. Use the tip of a knife to make tiny slits in the meat all over. Insert the garlic slivers. Rub the pork with oil and ginger. Sprinkle with salt, pepper, and paprika. Without covering, refrigerate for 1 to 2 hours.
2. Light a charcoal grill or turn a gas grill to medium-high.
3. Grill the pork for 25 minutes, turning once, with the grill cover on or until a meat thermometer inserted into the thickest part of the pork registers 130 degrees for pink meat, 140 degrees for well done meat. Let the meat rest for 15 minutes.
4. Carve the meat into slices (save 4 slices of the meat for the red beans and rice). Sprinkle the remaining meat with oregano; serve with cuke pickles. Sheryl Julian