Jerk Pork with Pepper Salsa
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the marinade
- ½ cup Orange juice
- 1 ½ Tbsps Oil
- ½ tsp Tabasco sauce (optional)
- 1 tsp fresh ginger (grated)
- ¼ tsp salt
- 1 clove garlic cloves (finely chopped)
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- ½ tsp grated Nutmeg
- 4 Pork chop (fat trimmed)
- For the pepper salsa
- ¼ cup olive oil
- 1 yellow pepper (deseeded and diced)
- 1 red pepper (deseeded and diced)
- ½ red chili pepper (deseeded and diced)
- 1 Tbsp light brown sugar
- ¼ cup Red wine vinegar
- For the glaze
- 2 Tbsps tomato puree
- 1 Tbsp Red wine vinegar
- 1 Tbsp soy sauce
- 1 Tbsp light brown sugar
- To garnish
- 2 scallions (finely sliced)
Preparation steps
1.
Mix together the marinade ingredients and pour into a shallow dish. Season with a dash of ground black pepper. Add the pork chops, cover and refrigerate for 1 hour, turning occasionally.
2.
To make the salsa, heat the oil in a pan and fry the peppers and chilli for about 5 minutes, until softened. Add the sugar and vinegar, stir well and cook for 1 minute. Season with salt and ground black pepper to taste and keep warm.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Mix all the glaze ingredients together in a bowl and set aside. Remove the chops from the marinade and fry quickly them on a high heat in an oven-proof casserole dish on each side until brown. Spread with the glaze and transfer the dish to the oven. Cook for 15-20 minutes (depending on the thickness of the chops) until cooked through.
5.
Place the chops on plates and top with the pepper salsa. Drizzle with the remaining glaze and the oven juices from the chops. Serve garnished with the spring onions.
