Ingredients
- 1 orange
- 1/2 lemon
- 1/2 bacon
- 1,900 ml saucepan fry the bacon over high heat until crisp
- 350 ml bottled chili sauce
- 240 ml honey
- 280 gr pork
- 100 gr dry pecans (roasted)
- 60 gr onions (chopped)
- 26 ml orange juice
- 12 gr butter (unsalted)
- 10 ml lemon juice
- 6 gr garlic (minced)
- 5 ml tabasco sauce
- 4 gr black pepper
- 3 gr garlic powder
- 3 gr salt
- 2 gr onion powder
- 1 gr cayenne pepper (ground)
- 1 gr pepper (white)
until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen"
