One last blast. And it may be the most picture intensive one I've yet done. Basically some jerked pork and chicken.
First off, the veggies involved:
At the top fresh parsley and cilantro. Green and yellow onions, garlic, ginger, lime juice and of course peppers. In this case I am using habaneros and some Thai chiles. And some spices and such:
Soy sauce, brown sugar, salt ( no I didn't dump all that in ) and whole cloves, allspice berries, nutmeg, black peppercorns and cinnamon.
A small slab of pork belly, and a handful of wings.
The delivery method, so to speak, that I plan to use is arepas:
Pretty simple, right?
And a nice relish to top the final result will be a quick pickle of red onion and red cabbage:
Small cabbage, large onion.
First off the whole spices are toasted. One of my favorite parts, makes the kitchen smell so good:
While the spices are toasting, start getting the veggies into the processor:
The nutmeg was not toasted, just grated onto the greens in the work bowl. Process until a nice consistency, some oil was drizzled in to get a good consistency:
The belly went into a plastic bag with a healthy amount of the wet rub:
The bag goes into the fridge overnight. Then this afternoon it gets wrapped tightly in foil and goes into a 275F ( 135C ) for a few hours. Get the pickle in the works:
The allspice and peppercorns were not toasted for this, just given a good whack with a mallet before being added. Eventually the pork is pulled out of the oven:
Rendered out a lot of fat. Get the charcoal for the grill started. Wings on direct, belly indirect"
Meanwhile, the dough for the arepas has been mixed and is rehydrating a bit:
The meat is ready, off the grill:
When the grill is fired up, it is mandatory to have a gin and tonic, is it not? I needed a double, as once again making arepas for a challenge seems to be problematic:
I just can't seem to get all the variables quite right. Sigh.
With the fail of the arepas, presentation went down the disposal:
Flavor, however, is quite nice. The tang of the pickle plays really well with the richness of the pork, and the red chile sauce from the rellenos post adds a nice touch. Chicken was great. The heat level was just about right. You could tell it was spicy, but the heat didn't slap you in the face, it just left the right amount of lingering warmth in the mouth. Glad there are leftovers for tomorrow.
And I made a fairly large batch of the jerk paste, bought a small hunk of goat leg which will get a similar treatment as the belly over the next couple of days. Who knows, maybe the February theme will be red meat, and goat will fit right in.