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Momofuku Seiobo’s jerk pork chop with lime

Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales
Jerk pork chop with lime

Jerk pork chop with lime

William Meppem
4
20M
15M
35M

Ingredients

Jerk spice mix

Method

Main

1.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.
2.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.

Notes

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