Jamaica Jerk Pork Loin

Cut the pork fish into 2 1/2 cm thick pieces in a butterfly shape.

Now, using the tip of a kitchen knife, cut 1/2 cm deep holes in all sides of the meat slices. Set the loins aside in a gratin dish.

For the spice mixture, finely chop onions, chilies, spring onions, ginger and garlic in a food processor. Now add pepper, thyme, new spice, vinegar, nutmeg, cinnamon, sofa sauce, oil, salt and sugar and blend. (You can also blend the marinade in a hand mixer, then pour in all the ingredients at once). Using a pastry scraper, spread the spice mixture onto the meat slices, pressing into the holes. Cover and marinate in the refrigerator for at least 4 hours, turning several times to coat the other side.

Heat the charcoal grill to medium heat.

When the charcoal grill is ready, sprinkle wood chips on the coals. Grease the grill grate. Place the slices of meat on the hot grill rack and grill for 16-20 min, turning and brushing several times with oil. Open the hood only for turning so that as little smoke as possible escapes.

Place the meat on a cutting board and rest for 5 min.

Later, slice thinly diagonally to the grain and bring to the table on the spot.

Note: Jerk is usually prepared with the bacon layer, you can of course cut the fat just as small beforehand.

Grill in kettle grill with grilling time shorter than above. For smoking smoked flour (Dam Standar

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