Grilled Jerk Pork Cutlets with Charred Corn and Avocado Salsa.

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

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

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.

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.

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.

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.

Serve the pork with the salsa and some steamed rice.

Jerk spice mix

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.

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Grilled Jerk Pork Cutlets with Charred Corn and Avocado Salsa.