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Momofuku Seiobo's Jerk pork chop with lime


"Could you share the recipe for Momofuku Seiobo's jerk pork with lime? It's just the right dish to throw on the barbecue."
James McIntyre, Darlinghurst, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

4 pork cutlets, chine bone attached, rind removed (about 300gm each) 2 tsp grapeseed oil Lime cheeks and kaffir lime leaves, to serve Finely grated rind of 2 limes Warm roti, to serve (optional)   Jerk spice mix 35 gm brown sugar 1 spring onion, finely chopped 1 small garlic clove, finely chopped ½ small habanero chilli, finely chopped 3 tsp grapeseed oil 3 tsp ground allspice 2½ tsp tamari 2 tsp freshly ground black pepper 1½ tsp lime juice ½ tsp finely chopped ginger ¼ tsp dried thyme Pinch each of freshly grated nutmeg and ground cinnamon

Method

  • 01
  • Preheat oven to 150C and a barbecue to low heat. Lightly oil the grill. For jerk spice mix, combine ingredients in a bowl with ½ tsp salt.
  • 02
  • Season pork generously. Heat a large frying pan over high heat, add half the oil and brown half the pork well all over (1-2 minutes each side). Remove pork, wipe out pan and repeat with remaining oil and pork. Rub pork thoroughly with jerk spice mix and grill on barbecue until just cooked (3-5 minutes per side). If the jerk starts to burn before the pork is cooked, remove from the grill and finish cooking in the oven. Rest pork for 2 minutes, then arrange on a bed of kaffir lime leaves, sprinkle with finely grated lime rind, and serve with lime cheeks and warm roti.

Note Roti are available from select delicatessens and supermarkets, or see the GT website for a recipe. Warm them in the oven or on the barbecue.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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