| 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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