Jerked Pork and Snow Iris Shoots

I was going to talk about last’s week’s rain and floods but after the disaster in Japan they are quite beside the point.

So, I will simply note that it’s been warm and relatively dry. We have snow irises peeking up, the first sign that, yes, the earth has decided that summer will come again. For the first time in months, there are no basketball games, so I had the morning free enough to hit the local Farmer’s Market.

I picked up some hothouse greens, some maple syrup, and, helpless before the two freezers of meat, some shoulder lamb for some Indian food later in the week. I wanted to make some jerked pork wraps, with some arugula and tzatziki, but I had to settle for the greens. Sarah was taking young Oscar to a basketball game and I was thinking something spicy and easy. It turned out that Sarah, Oscar and his friend Noah all had dinner, but it’s a fluid situation, weekend planning.

Looking for a copper pan the other day, I found a cast iron frying pan in with the pans under the cooktop. I put the pan under the broiler to heat, then added some Pinchos Morenos (boneless pork ribs cut into cubes and marinated with curry, cumin, garlic and some other spices). It came out so well that I’ve been looking for other similar dishes for the other half of the package of ribs. Hence the jerked pork. It’s not grilling, but it’ll do for now.

Jerked Pork

1 lb boneless country ribs
4 scallions
1 knob of ginger
2 cloves garlic
1 tsp allspice
1 tsp thyme
1/4 tsp cinnamon
1/4 tsp nutmeg
1 serrano pepper (or more, to taste)
Couple of dashes of Worcestershire
A couple of tablespoons of orange or lime juice.
Tzatziki (1/4 cup of yoghurt, half a seeded cucumber, diced small, and a clove of garlic, mashed to a paste)
6 wheat tortillas or other wraps

Roughly chop the scallions, green and white parts, into a small blender container. Grate the ginger into the container. Roughly chop the garlic and serranos and add to the container. Add the allspice, thyme, cinnamon, nutmeg, and Worcestershire sauce, and salt and pepper to taste and grind to a rough paste. If you need it, add a TBS or two of orange juice to keep the mixture moving. It’s a Martha Stewart move, but a good one.

Slice the ribs into long thin strips. Mix with the paste in a bowl or ziplock baggie. Cover the bowl with plastic wrap or put the ziplock on a plate and refrigerate for several hours or overnight. Heat a cast iron frying pan two inches from the broiler. When it is hot, add the marinated pork. Broil the strips, turning every couple of minutes until they are done to your liking. Heat the tortillas in the oven.

Serve as wraps, with arugula or salad mix and drizzled with tzatziki. I had some pineapple chutney, so I smeared that on the wraps for a touch of sweet.


Comments

Jerked Pork and Snow Iris Shoots — 1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *