Tonight's Low Carb' Dinner: Jamie's Jerk Pork

This recipe isn't mine. It's stolen and slightly adapted from that pseudo cockney Jamie Oliver. It's jerk pork with a corn and crunchy tortilla salad.

It actually took a lot longer than that fake prole' claimed. He said fifteen minutes and it took me about an hour. You put two tortillas in an oven proof dish and bake them for about ten minutes until the edges are crispy. You griddle the corn on the cob with some olive oil and seasoning. The pork is a fillet which you slice into 1 1/2 inch discs. I couldn't remember exactly how Jamie made his jerk sauce and he's keeping that secret pretty close to his faux working class chest. Here's how I made mine: I 'wanged' ginger, honey, soy sauce, thyme, allspice, one scotch bonnet, red wine vinegar, two cloves of garlic and some olive oil into my 'Jamie Oliver' blender. Sorry. Then I blended it together whilst adding about three quarters of a pint of chicken stock. I reduced the mixture over a medium heat, until it had become a syrup.

I spooned about three tablespoons into a frying pan and cooked the pork in it until it had caramelised on the outside and was still tender on the inside.

For the salad I put some romaine lettuce, tomato, pepper, red onion into the dish with the tortillas. Then I added the corn which I removed with a sharp knife. I put about a tablespoon of olive oil on top, with a squeeze of lemon and some salt.

I did add some fresh parsley to the salad and some soured cream to the dishes as you can see. That's it. You can see why it took more than a 'pukka' fifteen minutes.

Kev's verdict was: 'unbelievably tasty'
He didn't add any hot sauce but he did add an extra spoonful of jerk sauce.
Ollie wasn't here.
We discussed whether we can afford to go to Bali on honeymoon.

Overall 9/10, I will definitely make this again but will make a big pot of jerk sauce so that it's quicker next time.