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Jerk pork tacos with corn and pineapple salsa
Fruit and vegetables
4 tsp
thyme
leaves
8
spring onions
, roughly chopped
½–1
Scotch bonnet chilli
, seeds removed
5
garlic
cloves
½ thumb-sized piece fresh root
ginger
, peeled and roughly chopped
2
limes
, juice only
1
red onion
, thinly sliced
¼
Scotch bonnet chilli
, seeds removed and finely diced
2
radishes
, thinly sliced
3
limes
, juice only
2
garlic
cloves, grated
1
lemon
, juice only
2
spring onions
, trimmed
½ red
pepper
, finely diced
100g/3½oz
pineapple
, chopped
1 tsp
lime juice
1 tsp finely chopped
fresh coriander
leaves
1 tsp finely snipped fresh
chives
1 tsp finely chopped fresh flatleaf
parsley
leaves
micro
coriander
sprigs
lime
wedges
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
8 tsp
allspice
berries, toasted
1
cinnamon
stick, broken into shards and toasted
2 tsp
coriander seeds
, toasted
2 tsp grated
nutmeg
6 tbsp
demerara sugar
1 tsp
soy sauce
4 tsp
vegetable oil
salt and freshly ground
black pepper
4 tbsp
tomato purée
2 tbsp very dark
maple syrup
salt and freshly ground
black pepper
pinch
salt
115ml/3¾fl oz
olive oil
salt and freshly ground
black pepper
1 tbsp
rapeseed oil
pinch
cayenne pepper
½ tbsp
olive oil
sea salt flakes and freshly ground
black pepper
toasted
peanuts
, roughly chopped
Dairy, eggs and chilled
1 free-range
egg yolk
Meat, fish and poultry
1.5kg-2kg/3lb 5oz-4lb 8oz
pork shoulder
, skinless and boneless, slashed a few times with a sharp knife
Other
jerk marinade (see above), 2 tbsp reserved
2 oranges, juice only
1 heaped tbsp jerk marinade (see above)
2 corncobs
4x12cm/4½in corn tortillas, preferably blue
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