Good Lifestyle

Thesupermarket It is flooded with mediocre Jerk marinades that do not lack the punch - the stretch of real cooking cooking as done by the masters of wells that spice up Jamaican coastal communities. To succeed, you need a small Pepper Cachette Fiery Habanero or Scotch Bonnet, which, although they have become banal in supermarkets, still need to be treated with caution when preparing and eating.

To give you an idea of ​​their power, a Jalapeño is estimated at 5,000 units of Scoville (the measure accepted for sprick); A Habanero rate at 350,000 people. Proceed with caution.

Nutrition:240 calories, 11 g of grease (2 g saturated), 510 mg of sodium

Serve 4

You will need

2 peppers Habanero or Scotch Bonnet, Tigerides and grossly chopped (Note: Use gloves or limit skin exposure using tongs to help you handle peppers.)
8 chopped eclons roughly
Juice of 2 limits
2 tablespoons canola oil
3 cloves of garlic, chopped
1 C. TSP Allipice
1/4 c. Muscade nuts
Black salt and pepper
1 lb of lanyard pork

How to do it

1. Place the Habaneros, the scallons, the lime juice,oil, garlic, allspices, nutmeg and good pinch of salt and pepper in a culinary robot.
2. Pulse until the mixture forms a paste with the consistency of pesto, adding a little water if it is too dry.
3. Place the pork (the chicken hair also work, too) in a sealeable plastic bag and pour the Jerk marinade on it.
4. Tighten the air, seal the bag and rub the pork around to make sure it's uniformly coated.
5. Mariner in the refrigerator for at least 1 hour, but preferably overnight.
6. Preheat a grill.
7. Remove the pork from the marinade and season a little more salt and pepper.
8. Grill, cooking on all sides, for about 10 minutes, until slightly carbonized and cooked through. (An internal thermometer inserted into the center of the pork will be read 140 ° F.)

Eat

Remnants of love

This is the type of recipe you want to do a lot, not just because his fiery bite is addictive right next to the grill, but also becauseLeftovers All right of the refrigerator, make incredible dishes the next day. Mix cold pork guys with Romaine, mango, shredded carrot, peanuts and a simple vinaigrette. Or make a sandwich fill for ages: cutting finely pork, then high with slowly caramelized onions, grilled peppers and molten Swiss cheese. You will not have boring office lunch with these remains.