Jerk pork loin sandwich
Chef:
Clément Pavie
Prep:
15 mins
Cook:
10 mins
For an alternative BBQ feast, why not give this ciabatta a try?
120g Pork Loin
1 Tablespoon Jamaican Jerk Paste
10g Crispy Fried Onion Bits
1 Musgrave Excellence Part Baked Ciabatta
1/2 Lime
1/2 Seasonal Fare Peppers, Tricolour
1 Crushed Garlic Clove
1 Musgrave Excellence Red Cheddar Cheese Slice
3 Slices Tomatoes
Brush the jerk marinade all over the pork loin and leave to marinate over night.
The next day, cut one finger thick pork chops from the loin.
Cut the peppers in 4, and toss in a bowl with the crushed garlic, olive oil and a pinch of rock salt and cracked black pepper.
Grill the pork chops and peppers on a hot BBQ for a minute or two on each side.
Place the pork and 2 pieces of peppers in a large piece of tin foil, add the juice of half a lime and wrap loosely. Place it back on the BBQ to finish cooking. Turn the heat down and close the cover for 5 to 10 minutes.
Toast the ciabatta on the BBQ.
Open the tin foil, collect the juice and spoon over the bottom part of the ciabatta and brush a little marinade on the top part.
Place the pork chop and pepper in the sandwich, top with mature red cheddar, fresh slice tomatoes and crispy onions.
Serves
1
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Cheese, Pork, Vegetables, Bread
Recipe Type
Dinner, BBQ
