Spicy Meat!
Jan. 8th, 2009 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nothavanasI had some pork from the Used Meat section in my freezer for ages, and decided that the thing to do was make jerk pork with my Extra Hot Jerk Spice from Savory Spice Shop. I followed their directions for the marinade (olive oil, soy sauce, lime (whoops, lemon) juice, orange (nope, grapefruit on purpose) juice, vinegar, and lots of the spice mix). The slab of meat (about 1.5 cm thick) was exactly the size of a TSA-acceptable ziploc bag, so I mixed the marinade right in the bag and added the pork. I gave it about 26 hours, although it says 4-12 on the package. I preheated my skillet and put the meat on for three minutes per side, and then fussed at it until I thought it was done. It was tender enough that I was able to separate it along the fat veins and check doneness that way. Overall, I'd say I gave it closer to 15 minutes.
The meat was delicious and tender, beautifully done and flavored all the way through. It's definitely spicy, with a decent to mild afterburn, but most of all it is flavorful. Yum! I could see serving this in tortillas with sour cream and some sort of crisp crunchy veggies on the side. I dispensed with such social graces, however.
The meat was delicious and tender, beautifully done and flavored all the way through. It's definitely spicy, with a decent to mild afterburn, but most of all it is flavorful. Yum! I could see serving this in tortillas with sour cream and some sort of crisp crunchy veggies on the side. I dispensed with such social graces, however.
