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Sunday, 19 February 2017

A spice and pineapple mix

The Spice Exchange: A Celebration of Colours and Flavours 
 
 
 
 
“The Spice Exchange is a social enterprise initiative of Access Community Services Limited that utilises the culinary skills and traditions of refugee and migrant women to produce unique spice blends and condiments.
 
The Spice Exchange promotes multiculturalism by providing employment, training and work experience to culturally diverse women to develop their workplace skills and confidence in Australia” (from the website)
 

 
 
West Indian Jerk Spice – Pulled Pork with Banana Salsa

Ingredients for Pulled Pork: 1 cup of sea salt; 1 ¼ cups brown sugar; 2kg boned shoulder of pork, trimmed of rind, but leave fat; 4 tblspn West Indian Jerk Spice; 150ml pineapple juice; 3 tblspn treacle; 2 X 400g cans black beans, drained and rinsed well; 2 cups of Greek yoghurt; shredded lettuce, to serve

Ingredients for Banana Salsa: 3 medium bananas, peeled and cubed; 1 red onion, finely sliced; 2 avocados, diced; 5 tblspn lime juice; 1 – 2 red chillies, finely sliced (exclude if you want the dish to be mild); small bunch of coriander, finely chopped; salt and pepper

 
Directions:

1. Mix the salt and 1 cup of the sugar in a large food bag, then add the pork and coat it well. Leave it in the fridge overnight.
 
Remove the pork and wipe the meat down with a paper towel to remove any excess sugar and salt. Rub 3 tblspn of the West Indian Jerk Spice all over and sit the meat on a rack, in a roasting tin. Leave to marinate in the fridge, then 30 minutes before you start cooking, bring it out to room temperature.

3. Heat oven to 140C (120C fan/gas). Mix together the remaining sugar, remaining West Indian jerky Spice and the pineapple juice and rub half over the pork. Pour the other half into the roasting tin and roast for 6 hours. Baste the meat with the juices and roast for 1 hour more until the outside is charred and the inside is tender. Rest the pork on a platter for 20 minutes and pour any juices from the tin into a fat separating jug.

4. Put the diced banana and avocado in a bowl with the onion. Mix in the lime juice, chillies, coriander and salt and pepper to taste.

5. Heat the black beans and shred the pork with two forks. Discard the fat from the tin juices and serve the rest alongside for pouring. Serve the pork with the beans, salsa and roti bread.


 
 
As is evident from the photograph I didn't follow the recipe exactly . . . and cooked a pork fillet instead but the spices, marinade and salsa were really delicious! Thanks for the kit Ella and Rob, Anne

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