Pineapple Jerk Pork Chops
I came up with the inspiration for this recipe after receiving some very sexy pork from the awesome ladies at Lynbreck croft.
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We took this dish for a winter bucket BBQ on the edge of Loch Morlich - it was awesome!
Dairy Free
Gluten Free
Wheat Free
SERVES: 4
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4 pork chops
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½ tsp ground coriander
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¼ tsp paprika
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¼ tsp ground cinnamon
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¼ tsp ground allspice
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¼ tsp cayenne pepper
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¼ tsp celery or garlic salt
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¼ tsp ground nutmeg
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1 tsp palm sugar or demerara sugar
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10 leaves fresh mint thinly sliced
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¼ tsp sea salt
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cracked black pepper
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½ tsp fennel seeds bashed up
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½ tsp cumin seeds bashed up
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30ml fresh pineapple juice
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Handful coriander finely chopped with stalks
METHOD:
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In a bowl combine all the ground spices, salt, pepper & sugar. Bash your fennel & cumin seeds either in a pestle & mortar or with end of a rolling pin. Add to mix of spices. Give a really good stir, add pineapple juice to make a wet paste.
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Smother the paste over both sides of the pork & put in a container to leave in the fridge (preferably overnight) or at least a couple of hours. If you can, take your pork out of the fridge at least an hour before cooking to bring it up to room temperature.
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To cook preheat a pan or cook over a BBQ until caramelised & cooked on both sides. Let it rest for a few minutes & slice the chops straight on to the dressed salad from the recipe below.
INGREDIENTS:
STEP 1:
Pineapple Jerk Pork Chops
INGREDIENTS
Salad
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2 large carrots peeled, grated or sliced into thin strips
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5 stalks purple sprouting broccoli trimmed, blanched & cooled
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3 spring onions washed & thinly sliced
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10g flaked coconut toasted until lightly browned
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5g desiccated coconut toasted until lightly browned
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1 small kohlrabi peeled & very thinly sliced into sticks
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12 mint leaves thinly sliced
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Big handful spinach thinly sliced
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Big handful parsley finely chopped
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2 oranges skinned & sliced into circles
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Dressing for salad
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1 lime zested & juiced
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½ orange juiced
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60 ml pineapple juice
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10ml white wine vinegar
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15g maple syrup or honey
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40ml olive oil
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5 mint leaves thinly sliced
METHOD
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In a large bowl combine prepared carrots, broccoli, spring onions, coconut, kohlrabi, mint, spinach, parsley & oranges. Gently mix with your hands.
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In a jar (that has a lid) put your lime zest & juice, orange juice, pineapple juice, vinegar, maple syrup or honey, olive oil & sliced mint leaves. Put the lid on & give a really good shake.
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When you are ready to serve the salad, give the dressing another shake, evenly drizzle the dressing over the salad & eat straight away.
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If your purple sprouting broccoli is fresh & young, I love using the leaves raw & thinly sliced through the salad, it gives an extra citrus kick.
STEP 2:
Carrot Coconut Kohlrabi Salad with Purple Sprouting Broccoli & Citrus Dressing
Kj's TIPS:
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You can marinade the meat in the fridge for up to three days.
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Pork loin works as well as chops.
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Make up some dry mix and just add pineapple juice when you want to use it.
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Once the salad is dressed it will not keep.
