Description
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
- Allspice
- Scotch Bonnet Peppers
- Ground Cayenne Pepper
- Cloves
- Cumin
- Cinnamon
- Black Pepper
- Scallions
- Nutmeg
- Dried Thyme
- Garlic Cloves
- Sea Salt
- Lime Juice
- Pineapple Juice
- Brown Sugar
- Pork Leg Steaks
Instructions
- Put all the ingredients in blender or food processor
- Buzz these until they are well blended
- Put the pork steaks in a non-reactive pan
- 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