Honduran Conch

Ingredients

• pounds conch, about 10
• Half-cup lime or lemon juice.
• 3 tablespoons olive oil
• 2 ounces salt pork cut into half-inch cubes
• a bunch of parsley,
• thyme and celery leaves,
• 3 basil leaves,
• one whole fresh hot pepper
• a bay leaf
• 2 cloves garlic
• 2 scallions, chopped using the green and white parts.
• Half-teaspoon cinnamon if preferred
• Salt, freshly ground pepper to taste.
• Juice of 1 lime or lemon.

Directions

1. Put the conch in the lime juice and marinate for several hours.
2. Drain, rinse and beat thoroughly to tenderize.
3. Cut into pieces and put into a saucepan, cover with water and simmer until tender. About an hour. Depending on the freshness of the Conch.
4. Let the liquid reduce a little at the end.
5. Heat the olive oil in a heavy covered casserole.
6. Add the salt pork, and a cheesecloth of herbs, garlic, scallions, cinnamon, if desired, and add the conch and its cooking liquid. Cover and simmer for 15 minutes.
7. Remove and discard the herbs add the limejuice and serve.