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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. Put all the ingredients (except the pork) in blender or food processor.
2. Buzz these until they are well blended.
3. Put the pork steaks in a non-reactive pan (such as glass).
4. Pour the marinade over the steaks, turning each steak to coat it well.
5. Cover the dish holding the steaks with plastic wrap and place in refrigerator.
6. Leave steaks in marinade for 24 hours, turning them several times and swishing them around in the marinade.
7. One hour prior to cooking, remove dish of steaks from the fridge.
8. After the hour is up, drain off the marinade and reserve.
9. Grill steaks on a hot BBQ until done, brushing occasionally with the reserved marinade.
10. Serve with salsa, rice and any other accompaniments you like.
11. If you have problems, speak to the management. And remember you were dealing with an amateur.
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