The relish adds a herbaceous crunch to the silky texture of the marinated pork. The chili pepper used here is a hot one; wear food-safe gloves or wash your hands thoroughly after prepping.
Serve with yellow or brown rice.
The pork needs to marinate for at least 2 hours and up to 8 hours.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4-6
Directions
Step 1
Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili pepper and black pepper in a large zip-top bag. Add the pork and seal, pressing as much air out as possible. Massage to coat evenly. Refrigerate for at least 2 hours and up to 8 hours.
Step 2
Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels. Discard the marinade.
Step 3
Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a very hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Step 4
Brush the pork with the oil and season lightly all over with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Transfer to the indirect-heat side of the grill; cook for about 12 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees.
Step 5
Transfer to a cutting board, tent loosely with aluminum foil and let rest for 10 minutes.
Step 6
Meanwhile, combine the scallions, cilantro, allspice and peanuts in a mixing bowl. Taste, and season with salt as needed.
Step 7
Cut the pork crosswise into slices and arrange on a platter. Spoon the relish on top; serve with hot sauce.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (based on 6)
Calories
310
Fat
17 g
Saturated Fat
4 g
Carbohydrates
4 g
Sodium
125 mg
Cholesterol
100 mg
Protein
35 g
Fiber
2 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Bobby Flay's Barbecue Addiction," by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, 2013).
Tested by Nicole Schofer.
Published May 21, 2013
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk6SwsLrUrWSmmaKeu6LAxJ1kqaeioHq1sc2dnKukn567bsPIrZ9mq5OWua21zqdkqZ2Ro8K1edGeo6KrmGQ%3D