Name: Salad of Jerked Pork And Cucumber Yoghurt
Ingredients: 400 g Jerked shoulder of pork; 1 tb Sugar; 1/2 dl White wine vinegar; 1/2 dl Water; Salt and pepper; 1 Cucumber; 2 dl Natural yoghurt; 2 Cloves garlic; peeled and crushed; 1 tb Mint; freshly chopped; 4 Mint tops to garnish; Salt and pepper

The faithful, effective Christian life, however is not simply a great emotional adventure filled with wonderful feelings and experiences. It is first of all the humble pursuit of God’s truth and will and of conformity to it. The obedient Christian experiences joy and satisfaction beyond measure, far exceeding that of superficial believers who constantly seek spiritual “highs.” Life in Christ is not sterile and joyless. But true joy, happiness, satisfaction, and all other such feelings are by-products of knowing and obeying God’s truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Caribbean	Caribbean, Light	1	servings

INGREDIENTS

400	g	Jerked shoulder of pork
1	tb	Sugar
1/2	dl	White wine vinegar
1/2	dl	Water
		Salt and pepper
1		Cucumber
2	dl	Natural yoghurt
2		Cloves garlic; peeled and crushed
1	tb	Mint; freshly chopped
4		Mint tops to garnish
		Salt and pepper

INSTRUCTIONS

Season and spice the jerked pork shoulder. Roast till well done. Cool and
cut into 1/2cm dice.
Mix the sugar, vinegar, water, salt and pepper. Cut the cucumber in half.
Peel one half and cut the flesh without the pips into 1/2cm cubes. The
other half should be fluted and cut into very thin slices. Marinate this in
the sugar and vinegar mix.
Mix the yoghurt with the garlic, chopped mint, cucumber and jerked pork.
Mix well.
Place a 6cm wide ring in the middle of a plate. Lay the thinly sliced
cucumber around it, overlapping slightly. Fill the ring with the jerk pork
mix.
Remove the ring and garnish with the mint tops.
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