AT A GLANCE
"Could you share the recipe for Momofuku Seiobo's jerk pork with
lime? It's just the right dish to throw on the barbecue."
James McIntyre, Darlinghurst, NSW
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|01||Preheat oven to 150C and a barbecue to low heat. Lightly oil the grill. For jerk spice mix, combine ingredients in a bowl with ½ tsp salt.|
|02||Season pork generously. Heat a large frying pan over high heat, add half the oil and brown half the pork well all over (1-2 minutes each side). Remove pork, wipe out pan and repeat with remaining oil and pork. Rub pork thoroughly with jerk spice mix and grill on barbecue until just cooked (3-5 minutes per side). If the jerk starts to burn before the pork is cooked, remove from the grill and finish cooking in the oven. Rest pork for 2 minutes, then arrange on a bed of kaffir lime leaves, sprinkle with finely grated lime rind, and serve with lime cheeks and warm roti.|
Note Roti are available from select delicatessens and supermarkets, or see the GT website for a recipe. Warm them in the oven or on the barbecue.