Love my spices. Hooked from the first curry I had at the Kashmir in Bradford age 15 (go round the corner from the main road, there’s a doorway leading down a flight of stairs. Formica tables, tin plates. Superb food).
I’ve done a few curries on the site already but a couple of weeks ago I was challenged to branch out. Move away from Indian food and try something different. The 2 Thai curries I made were excellent, then a fantastic Jambalaya (needed more salt, I forgot to salt the chicken when I pressure-cooked it). This week, going for…
To feed 6 people…
- 3 lb. of boneless pork – whatever cut takes your fancy, nothing too fatty.
- 6 sliced scotch bonnet peppers. Or a couple of Dorset Naga if you’re feeling brave/suicidal!
- 2 Tbsp. thyme
- 2 Tbsp. ground allspice
- 6 cloves garlic
- 3 Medium onions
- 2 Tbsp. sugar
- 2 Tbsp. salt
- 2 Tsp. ground black pepper
- 125ml olive oil
- 125ml light soy sauce
- Juice of one lime
- 250ml orange juice (Or, in today’s case, apple juice. Guess which muppet forgot to check the fridge?)
- 250ml white wine vinegar (we used a mix of white wine and cider vinegar. Guess who ran out?)
- 1 Tsp ground cinnamon
- 1 Tsp nutmeg
- 1 Tsp ginger (or more if you’re using fresh)
- Roughly chop the onions, garlic and peppers
- Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
- Cut the pork up in to smaller pieces.
- Use a fork to poke some holes in the pork pieces.
- Rub the sauce in to the meat, saving some for basting and dipping later.
- Leave the pork in the fridge to marinade overnight.
- Place the marinated pork on a baking tray lined with foil, cover with a loose sheet of foil. Bake at 180C for an hour then uncover and cook for 45 minutes-1 hour. You’re aiming for brown on the outside, soft and tender in the middle. And try to finish off skin-side up if you’ve got skin, then it’ll crackle nicely under the grill. Especially if you jack the heat right up for the last 10 minutes.
Pile onto a large plate and serve with bread rolls, salad, rice and beans, whatever takes your fancy! If there’s any jerk sauce left over, you can use it as a dip.
Now amble over to the Recipe Shed and see what other spicy delights are being cooked up this week.