Thursday, 21 May 2015

Jerk Pork Chop With Aji Amarillo Mango Salsa

Jerk Pork Chop With Aji Amarillo Mango Salsa
Aji Amarillo Peppers




Aji amarillo is a bright-orange, thick-fleshed chili pepper that is Native to South America. It is used in bothe Peruvian and Bolivian cuisine. The heat level is mild when compared to the Habanero or Scotch Bonnet pepper. It adds a kind of slow, background warmth to sauces, and that can be quite pleasant. Jerk seasoning would be at the other end of the scale. I wondered what it would be like to combine the two, using dried mango to add the necessary sweetness that would balance both, and compliment the fruity taste of the Aji Amarillo. This is the result! It’s not overly spicy but the salsa is very fruity, and with a pleasant background warmth.
Some ingredients you need

 Ingredients



2 pork loin chops, ¾-1” thick
1 tbsp Worcester Sauce
2 cloves garlic
1 small shallot
1 tsp finely chopped Habanero pepper
Dried Jerk Seasoning (any brand will work)
2 thin slices dried mango
1 tbsp Aji Amarillo Paste
  Method


1.      Sprinkle the dry jerk seasoning like you would a rub, over the pork chops. Add the Worcester sauce, and marinate in the fridge for a couple of hours.
2.      Remove chops from fridge, and place under broiler until both sides of the chop is sizzling and slightly charred. Remove from broiler
3.      Place the garlic, shallot, and dried mango in a small chopper and pulse until finely minced. Add the Aji Amarillo paste, and the finely minced Habanero to this and mix well.
4.      Divide this mixture into two, and put on top of each pork chop. Cover the roasting dish with foil and bake for 20 minutes.

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