Easy Caribbean Pork

This is definitely one for the some like it hot crowd!

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I can always tell when I’ve done a really good spicy number when sweat emanates from Hubby’s bald head, but with this Caribbean Pork, I totally out did myself with sweat coming out of his moustache as well!

The most time consuming part of this entire dish is remembering to start it the night before so the ingredients can all be happily mingling whilst you sleep.

Take 4 pork loin steaks (or chops if you prefer) & place them in your marinading dish.

Grab yourself a mixing bowl & bung into that 1 tablespoon of soy sauce, the juice of a fresh lime, 2 teaspoons of minced garlic, 2 finely chopped up red chillies, 1 teaspoon of cayenne pepper, 2 tablespoons of olive oil & 1/2 a teaspoon each of nutmeg & allspice. Give that lot a jolly good stir, slather it all over your pork & whack it in the fridge overnight.

Next day, you can either pass the dish over to the Hubby to sacrifice on the alter of burnt offerings (aka the BBQ) whilst you put your feet up with a glass of wine, or if weather doesn’t permit outdoor cooking, simply use a good quality spray oil to coat a griddle pan, get it nice & hot, then slap that meat right in there!

Warning, if doing this inside the level of spice may take your breath away so have a window cracked.

Now apparently, according to the man, the best way to maintain those juices in the pork is to turn the meat regularly during cooking (unlike with steak!).

Once the pork is cooked to the degree you prefer, take it off for a wee nap time (rest) before greedily devouring.

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