Jerk Pork And Tortilla Salad Recipes

Steps:

• char corn on grill pan. Fold tortillas into bowl and heat in oven for 10 minutes, 180 degrees (need to work on getting them crispy as this didn't quite work out) Slice tenderloin into fillets. Hammer down with palm. Season with sea salt, pepper and ground coriander. Cook in 1 tbsp olive oil until not pink inside. Remove to cool. Make jerk sauce: in blender, mix spring onions, coriander, garlic, ginger, all spice, gr. coriander, chili pepper, soy sauce, tomatoes, vinegar. Add a little water if necessary, although I didn't need it. Add honey. Cook in fry pan with pork juices until boiling , then simmer for a few minutes with pork in pan. Make salad; Line crispy tortillas with romaine lettuce leaves, then fill with charred corn kernels, chopped tomatoes, cress, avocado and a sprinkle of coriander. Season with sea salt and pepper, and add a dollop of olive oil. Serve pork and sauce on plate and eat the salad as a chopped salad. Delicious!

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

Steps:

• Preheat a broiler.
• In a bowl, marinate chicken in Jerk Marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
• Mix all ingredients together. Refrigerate.

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.