Chilled Melon Soup with Jerked Pork
Published June 28, 1997
- Total Time
- About 1 hour, plus overnight marination
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Ingredients
FOR THE PORK
¼ cup whole allspice, crushed or grated
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
2 teaspoons coriander seeds
1 white onion, coarsely chopped
3 garlic cloves, crushed
½ Scotch bonnet pepper, chopped (about 1 teaspoon), or 1 teaspoon hot sauce
¼ cup white wine
1 teaspoon cider vinegar
3 to 4 pounds boneless pork loin
FOR THE SOUP
3 cups ripe tomatoes, peeled and seeded
2 cantaloupes, peeled, seeded and cut into 1-inch chunks
3 cucumbers, peeled, seeded and cut into 1-inch chunks
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili-pepper flakes
1 cups buttermilk
2 teaspoons minced orange zest
2 tablespoons minced fresh mint, plus more for garnish
2 tablespoons minced fresh coriander leaves, plus more for garnish
Nutritional analysis per serving (6 servings)
33 grams carbs; 171 milligrams cholesterol; 594 calories; 17 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 5 grams fiber; 617 milligrams sodium; 62 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste. (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.) Rub the pork with the paste, wearing rubber gloves, as the pepper can burn. Cover loosely and refrigerate for 1 day.
- Step 2
One hour before serving, wipe off the marinade with a towel. Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees. Cool.
- Step 3
To make the soup, finely puree the tomatoes, melon, 2 cucumbers, salt, pepper, chili- pepper flakes and buttermilk in a blender or food processor, working in batches. Transfer to a bowl and stir in the orange zest, mint and coriander. Adjust the seasoning and chill. Slice the remaining cucumber into i-inch half-moons and refrigerate.
- Step 4
Ladle the soup into 6 bowls. Toss the diced pork with the cucumber half-moons and add to the bowl. Garnish with mint and coriander leaves.
Private Notes