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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. shoulder blade pork chops (1/2" thick)
- 1 yellow onion (medium)
- 1 bunch scallions (whites removed)
- 2 1/2 habanero peppers (stem removed)
- 2 cloves garlic
- 1 Tbsp. Chinese 5 spice
- 1 Tbsp. allspice
- 1 Tbsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. nutmeg
- 1/2 cup soy sauce
- oil (as needed)
- 1 lb. cooked brown rice
- 1/4 cup bacon fat
- 1 cup Shoshito peppers (rough cut)
- 1/2 cup pineapple (1/4” dice)
- 1/4 cup red onion (minced)
- 2 cloves garlic (minced)
- 2 Tbsp. scallion whites (sliced)
- 1 cup pigeon peas (canned, rinsed)
- 1 1/2 Tbsp. jerk marinade
- 1/4 cup scallions (minced)
- meat juices (from cooked meat)
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Directions
- Place yellow onion, scallions (whites removed), habanero peppers, 2 garlic cloves, Chinese 5 Spice, Allspice, black pepper, dried thyme, nutmeg and soy sauce in blender and puree until smooth. Combine meat and marinade in Ziploc bag and refrigerate 12-24 hours
- Season meat with salt and grill over high heat until internal temperature reaches 145°F, remove and let rest for 3 minutes in dish with high walls to collect all the juices.
- Dice meat into ½” cubes
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium1740mg73% |
| Potassium1930mg55% |
| Protein60g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C120% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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