Thursday, May 04, 2006

Jerk Pork with Mango Chile Sauce

Spicy! Have some ice cream handy for dessert for this one. The sauce adds a really nice sweet/hot/tart element to the deep earthy/hot jerk seasoning. I stole this from Bobby Flay if you want to look up his recipes.


Pork chops or skinless bone-in chicken

Jerk Rub*:

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves

Mango Chile Sauce:

1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 ripe mango, peeled, pitted and coarsely chopped
1 habanero, chopped
1 tbsp sugar
1/2 cup white wine vinegar
Salt to taste

Combine all sauce ingrediants, simmer on low for 20 minutes, puree in blender. Return to pot and keep warm until service.

* Lazy? Forget the jerk rub and brush on some President's Choice Memories of Montego Bay jerk sauce.

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