What can I do about excessive lime flavor in a pork roast?
I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime taste?
Best Answer
Since I assume it is too late to do anything to take the lime away, undermine excess flavor of lime with roasted peppers. They will bear a pleasant complement to the tartness while adding rich, smoky notes. Hotter peppers will further distract from the excess lime. A sweet corn salsa would also add sweetness to anchor the lime.
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Quick Answer about "What can I do about excessive lime flavor in a pork roast?"
I'd start with salt, ideally in a marinade, to take advantage of the acidity unless it's already pretty salty. If that approach is taken to its limit and it's still too sour, the only route I see is dilution--reduce the amount of pork going into anyone's mouth... shredded porkHow do you balance bitterness in food?
The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.How do you fix too much lime juice?
If you've added too much lime juice to your dish or cocktail, just a bit of sugar, honey, maple syrup, white chocolate or caramel sauce, stirred in or drizzled on top, will balance the bitterness.What cancels out the flavor of lime?
The best way to reduce lime flavor is to add salt or umami to the dish. Examples of umami include soy sauce, bacon, and mushrooms. Other ways of reducing lime taste include doubling up on all non-lime ingredients, adding something sweet to the dish, or adding something fatty such as butter or dairy.How do you neutralize bitter taste?
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal.How to make crunchy crackling on a pork roast with Curtis Stone
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Answer 2
Salt balances with sour flavors really well. There's still an upper limit on how much salt or lime can be considered enjoyable by most people. I'd start with salt, ideally in a marinade, to take advantage of the acidity unless it's already pretty salty.
If that approach is taken to its limit and it's still too sour, the only route I see is dilution--reduce the amount of pork going into anyone's mouth...shredded pork in soft tacos or wraps comes to mind. Thin slices would also work in a sandwich.
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