Chilled Melon Soup with Jerked Pork

Name: Chilled Melon Soup with Jerked Pork
Total time: 1 h
Yield: Six servings
Cuisine: caribbean
Ingredients: 1/4 cup whole allspice, crushed or grated; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 teaspoons coriander seeds; 1 white onion, coarsely chopped; 3 garlic cloves, crushed; 1/2 Scotch bonnet pepper, chopped (about 1 teaspoon), or 1 teaspoon hot sauce; 1/4 cup white wine; 1 teaspoon cider vinegar; 3 to 4 pounds boneless pork loin; 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; 1/4 teaspoon freshly ground black pepper; 1/8 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

By Molly O'Neill

Total Time: About 1 hour, plus overnight marination
Rating: (0)
Comments: Read comments

Featured in: A Day for Puree

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Ingredients

Yield:Six servings

For the Pork

¼cup whole allspice, crushed or grated
1teaspoon ground cinnamon
½teaspoon freshly grated nutmeg
2teaspoons coriander seeds
1white onion, coarsely chopped
3garlic cloves, crushed
½Scotch bonnet pepper, chopped (about 1 teaspoon), or 1 teaspoon hot sauce
¼cup white wine
1teaspoon cider vinegar
3 to 4pounds boneless pork loin

For the Soup

3cups ripe tomatoes, peeled and seeded
2cantaloupes, peeled, seeded and cut into 1-inch chunks
3cucumbers, peeled, seeded and cut into 1-inch chunks
1teaspoon salt
¼teaspoon freshly ground black pepper
⅛teaspoon chili-pepper flakes
1cups buttermilk
2teaspoons minced orange zest
2tablespoons minced fresh mint, plus more for garnish
2tablespoons minced fresh coriander leaves, plus more for garnish

Ingredient Substitution Guide

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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.