Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Jerk Pork Chop with Pineapple Salsa
There’s nothing like blackened jerk seasoning with a fresh and fruity salsa. The classic Jamaican blend of allspice, thyme, chilli, ginger and pepper gets a kick from a splash of rum. Feel free to omit, but it really does add to the flavour.
- 1 medium brown onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tbsp Herbie’s Jerk Seasoning
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp rum (optional)
- 1 tsp salt
- 4 pork chops
- 200g pineapple, diced (fresh or canned)
- 120g cherry tomatoes, quartered
- 1 avocado, diced
- 320g (2 cups) canned black beans, rinsed and drained
- 2 spring onions, finely sliced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp coriander leaves, chopped
- 1 fresh jalapeño or long green chilli, finely chopped (optional)
- salt, to taste
- In a pestle and mortar or a small blender, combine onion, garlic, jerk seasoning, lime juice, olive oil, rum and salt to make a paste.
- Liberally coat the pork chops in marinade and ideally cover and leave overnight.
- Toss salsa ingredients together and season to taste.
- To cook, if refrigerated remove pork from fridge 1 hour before cooking. Heat a bbq or grill to medium and cook pork chops for 10-12 minutes each side until just cooked through.
- Serve immediately with salsa.
This also works wonderfully with a butterflied chicken on the bbq.
The salsa is delicious as a standalone salad or added to fish tacos.
Keywords: jerk seasoning, Jamaican jerk, pork chops, bbq, salsa