Prep 10 mins
Cook 25 mins
Team Gobsmacked created this dish for a Caribbean challenge during Zaar World Tour III. Each team member suggested an ingredient. Then I added a few more and came up with what you see here. I relied on the fact that jerk seasoning typically includes allspice, Scotch Bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme and garlic—so all of these are here and more. I live in Australia and have never eaten jerk, so my irreverent team figured I was the logical choice (target) to create this dish. I have no way of knowing how authentic or tasty this is. I plan on making it in a few days and seeing whether it works. If you make this, you can tell me whether it works for you, and suggest revisions. Note: In Strine (Australian lingo), gobsmacked means surprised or stunned. You have been warned. Time does not include overnight marinating.
- 1 teaspoon allspice
- 2 scotch bonnet peppers
- 1⁄2 teaspoon ground cayenne pepper
- 2 cloves
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon black pepper
- 4 scallions, chopped roughly
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon dried thyme (or 3 sprigs fresh)
- 3 garlic cloves, crushed
- 1 teaspoon sea salt
- 3 tablespoons lime juice
- 2 tablespoons pineapple juice
- 1 -2 tablespoon brown sugar
- 2 -3 lbs pork leg steaks (or use a pork neck)
- Put all the ingredients (except the pork) in blender or food processor.
- Buzz these until they are well blended.
- Put the pork steaks in a non-reactive pan (such as glass).
- Pour the marinade over the steaks, turning each steak to coat it well.
- Cover the dish holding the steaks with plastic wrap and place in refrigerator.
- Leave steaks in marinade for 24 hours, turning them several times and swishing them around in the marinade.
- One hour prior to cooking, remove dish of steaks from the fridge.
- After the hour is up, drain off the marinade and reserve.
- Grill steaks on a hot BBQ until done, brushing occasionally with the reserved marinade.
- Serve with salsa, rice and any other accompaniments you like.
- If you have problems, speak to the management. And remember you were dealing with an amateur.
These were a huge success tonight! Wow, the pork had such great flavor and just the right amount of spice. I put the pork in the marinade in the morning and grilled it, without basting, for our dinner. Delicious!
This recipe was included in Book#228608. April 27, 2008 -- These pork chops were terrific! The citrusy/sweet/spicy taste was really delicious. I marinated them for 2 days and we could taste the marinade all throughout the meat. We gobbled these up in record time, and I'll be making them again for a BBQ next weekend. (I used 4 scotch bonnet peppers, but we like our food really hot/spicy.) Thanks, Leggy Peggy, for another 5-star recipe!
This is fantastic! I used boneless pork loin chops and got down to pineapple juice in the ingredients list and realized that I didn't have it. I used orange juice. This will be a keeper. Great creation Team Gobsmacked!