Squeezing Lime for Calypso Pork Roast

Video Transcript

"Hi! This is Dave for Expert Village and today we are making Calypso Pork Roast and Island Fried Rice. Okay another integral part of this recipe is limes and what we are going to do is use two types. There is key limes which are really small ones. A really nice sort of piquant flavor to them. They are a little bit sourer than your regular limes. These are from Mexico. As you can see they come in a bag like this that you get at your grocery store. They are really available now. Most come from Florida but these are Mexican and then also the limes you are used to seeing all the time in your grocery store. What you want to do with these whether they are key lime or regular, is you want to roll them by hand to release some of that juice in there. You are going to find that these are going to be really much more juicy if you do this technique. It is really easy to do, kind of fun. You can also do with your key lime, just kind of roll them out just like that. What we are going to do just to cut them is just do a cut across because we are going to use these for the juice that is going to go into the paste on the top of the pork loin. So just go ahead and roll that like that. You can see how juicy they are this way after you roll them out a little bit. Sometimes the juice will hold in there and seem a little dry but in this case, once you've rolled them out and you can even take more time with it. But you see the little keys limes and the little seeds in there, you can see the difference in the color even. They are lighter but they are just a great taste together. If you can't find fresh limes of either type, you are always going to get this real lime in this concentrate but it is tablespoon for tablespoon like fresh lime juice. "