Jerk Pork is EVERYwhere in the USA as I discovered on a recent trip. And with good reason—it is fragrant, spicy, hot and just plain incredible.Although usually barbecued, you will still get the same delicious flavours in this easy version for the Thermomix.
I also found Caribbean food everywhere when I visited the UK, back when we were allowed to travel. The vibrancy of Caribbean food is amazing, both in colour and the pop in your mouth! So get acquainted with this one and you will see why.
Caribbean Jerk might even be my new favourite cuisine! I am a little addicted!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams black beans, soaked for a few hours
- 1 Litre boiling water
- 2-4 Garlic Cloves peeled
- 1 Red Chillie(s) large
- 3 spring onions, halved
- 40 Grams Fresh Ginger peeled
- 1 Teaspoon Ground Cinnamon cinnamon
- ½ Teaspoons ground nutmeg
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon freshly cracked black pepper
- 2 Teaspoons Pink Salt Flakes BUY
- Few sprigs fresh thyme, plus some more
- 40 Grams Coconut Sugar
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams pork mince
- Mini corn tortillas for frying
- Coconut oil, for frying
- lime wedges, to garnish
- 1 mango, diced
- 2 spring onions, sliced
- 1-2 avocados, diced
- 1 Capsicum/Pepper small red, diced
- 1 Punnet grape tomatoes, halved
- Few sprigs thyme
- 2 Teaspoons Coconut Sugar
- Pink Salt Flakes and pepper, to taste BUY
- Juice of 1 lime
Place soaked beans into the Thermomix bowl and fill to 1L mark with boiling water. Cook 30 min/100°C/Reverse/speed 1. Drain beans and set aside.
Rinse the Thermomix bowl.
Place garlic, chilli, spring onions, ginger, spices, seasoning, thyme, coconut sugar and extra virgin olive oil into the Thermomix bowl and chop 4 sec/speed 5.
Sauté 6 min/Varoma/Reverse/ speed 1.
Add mince and beans. Cook 15 min/ Varoma/Butterfly/Reverse/speed 1.
Meanwhile, assemble the salsa, by combining all ingredients in a bowl. Allow to marinate for at least 10 minutes.
Shallow-fry the tortillas in coconut oil until puffed and golden.
Top each tostada with the pork mixture, then the salsa, and serve garnished with a few thyme leaves and a wedge of lime. It also goes beautifully with Avocado and Lime Mayonnaise.