Faire mariner au moins un jour.
60ml jus de citron
150ml huile d'olive
1 c. à thé Sel
1 c. à thé Paprika
3 gousse d'ail écrasé
1 c. à thé Origan (je n'en avais plus alors j'ai mis des épices italiennes)
1 feuille de Laurier
Mélanger la marinade et mettre le tout dans un plat hermétique au frigo. Brasser de temps et temps et sortir 45 min à 1 heure avant de faire cuire.
Le porc boit bien la marinade, c'est délicieux!
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