BBQ

Grilled Jerk Pork Cutlets with Charred Corn and Avocado Salsa.

Grilled jerk pork cutlets with charred corn and avocado salsa.
  • Serves: 4
  • Preparation: 2 minutes
  • Cooking: 20 minutes
  •       

Ingredients

4 bone in pork cutlets about 250g each
Steamed rice to serve
Jerk spice mix
1 tbsp garlic powder
2 tsp cayenne pepper
2 tsp onion powder
2 tsp dried thyme
2 tsp brown sugar
2 tsp salt
1 tsp paprika
1 tsp ground allspice
½ tsp ground black pepper
½ tsp nutmeg
¼ tsp cinnamon
Jerk Marinade
2 tbsp Jerk spice mix
1 orange zested and juiced
2 tbsp olive oil
Salsa
4 corn on the cob husk removed
2 Shepard avocados stone peeled and diced
1 spanish onion finely diced
1 bunch coriander leaves chopped
2 limes juiced
1 tin black beans drained and rinsed
1 red chilli seeds removed and finely diced
½ cup olive oil
Salt and pepper

Method

1

Remove the pork from the fridge 1 hour before cooking to come to room temperature.

2

Mix all the ingredients for the marinade and coat the pork cutlets in either a mixing bowl covered with cling film or a large ziplock bag. Marinade in the fridge for 2 hours but overnight is better.

3

Heat a griddle pan or BBQ and char the corn on all sides, set aside to cool. Once cooled run a knife lengthways down the corn to remove the kernels.

4

In a large mixing bowl combine the corn, beans, Spanish onion, chilli, diced avocado and coriander and dress with the lime juice and olive oil. Season with salt and pepper.

5

Grill the pork for a few minutes on each side until cooked and nicely charred. Once cooked rest on a plate for 5 mins before serving.

6

Serve the pork with the salsa and some steamed rice.

Jerk spice mix
7

Mix all the jerk spiced together in a clean jam jar and shake to mix thoroughly. This will keep for up to 6 months in an airtight container.

Ingredients

 4 bone in pork cutlets about 250g each
 Steamed rice to serve
Jerk spice mix
 1 tbsp garlic powder
 2 tsp cayenne pepper
 2 tsp onion powder
 2 tsp dried thyme
 2 tsp brown sugar
 2 tsp salt
 1 tsp paprika
 1 tsp ground allspice
 ½ tsp ground black pepper
 ½ tsp nutmeg
 ¼ tsp cinnamon
Jerk Marinade
 2 tbsp Jerk spice mix
 1 orange zested and juiced
 2 tbsp olive oil
Salsa
 4 corn on the cob husk removed
 2 Shepard avocados stone peeled and diced
 1 spanish onion finely diced
 1 bunch coriander leaves chopped
 2 limes juiced
 1 tin black beans drained and rinsed
 1 red chilli seeds removed and finely diced
 ½ cup olive oil
 Salt and pepper

Directions

1

Remove the pork from the fridge 1 hour before cooking to come to room temperature.

2

Mix all the ingredients for the marinade and coat the pork cutlets in either a mixing bowl covered with cling film or a large ziplock bag. Marinade in the fridge for 2 hours but overnight is better.

3

Heat a griddle pan or BBQ and char the corn on all sides, set aside to cool. Once cooled run a knife lengthways down the corn to remove the kernels.

4

In a large mixing bowl combine the corn, beans, Spanish onion, chilli, diced avocado and coriander and dress with the lime juice and olive oil. Season with salt and pepper.

5

Grill the pork for a few minutes on each side until cooked and nicely charred. Once cooked rest on a plate for 5 mins before serving.

6

Serve the pork with the salsa and some steamed rice.

Jerk spice mix
7

Mix all the jerk spiced together in a clean jam jar and shake to mix thoroughly. This will keep for up to 6 months in an airtight container.

Grilled Jerk Pork Cutlets with Charred Corn and Avocado Salsa.

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