Alexa Von Strolley

Tooksie Kay Catering

Pork belly braised in a bath of orange juice and a blend of oriental spices.

Deep-fried pig ears tossed in a five-spice sugar

Caramelised Granny Smith apples cooked low and slow in brown butter puréed

Quick pickled red cabbage

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Chef Gairy Bowen

Caribbean Broilers Head Chef

Stuff Butt of Pork with Bacon and the Golden Bread

Ingredients:

1 lb Copperwood pork butt

1/2 lb heart of pig minced

1/2 lb Caribbean Sausage, minced

3 oz pepper jack cheese

3 oz bell pepper and onion, chopped

1 oz garlic

1 tbsp oil

Garlic, pimento and ginger seasoning for rub

1 tsp sugar

1 tsp salt

Method:

Cut pork in thin sheets, less than 1/2 inch. Wash and pat dry.

Rub salt, ginger, pimento, sugar and garlic on pork and marinate overnight.

Cut onion, sweet pepper and garlic.

On high heat, sauté heart for 3 minutes. Add bacon, then after two minutes, add vegetables and cheese before turning off stove.

Spread sautéed ingredients on pieces of pork and roll.

Grill pork on hot skillet pan 3 minutes for each side. Then rest in pre-heated oven for 3 minutes covered in foil.

Allow to rest then serve with your favourite sauce.

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Jamaica Food & Drink Festival

Crisp & Beer

Triple Pork Balls (Super Evil)

Ingredients:

(Serves 4)

4 oz pork sausage

4 oz bacon

12 oz ground pork

4 cloves garlic

1 stalk escallion

1 piece ginger

1 medium onion

Scotch bonnet peper to taste

1 egg

2 tbsps Myron Teriyaki Sauce

2 oz Panko breadcrumbs

4 tbsps vegetable oil

A sprig of fresh cilantro

Method:

Mince 4 oz pork sausage, 4 oz bacon, and 12 oz ground pork.

Mince 4 cloves garlic, 1 stalk escallion, 1piece ginger, 1 medium onion and

Scotch bonnet pepper to taste. Add mixture to pork, add 1 egg, 2tbsps Myron Teriyaki Sauce, 2oz Panko and mix thoroughly. Chill for 1 hour, then remove and make 24 balls.

To cook:

In a small saucepan on medium heat, add 4tbs vegetable oil.

NB Keep oil on medium temperature; it will allow balls to be cooked on the inside with a soft layer on the outside.

Set aside all pork balls after frying

In a small saucepan on medium heat, add 4tbsps vegetable oil; prepare 2tbsps Myron Teriyaki Sauce in a small bowl, and 4oz Panko breadcrumbs in another bowl. Lightly roll pork balls in sauce then in Panko. Refry to get a crispy coating, garnish with cilantro.

Serve with steamed Jasmine rice.

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Chef Shea Stewart

Pan-roasted pork with tamarind demi-glacé and a roasted corn and potato hash.

(Serves 2)

Ingredients:

12 oz Copperwood Pork tenderloin

1 lb potato

Corn shaved from one cob

1 small tin green peas

2 tbsps butter

Salt

Black pepper

Sage powder

Olive oil

Method:

Season pork with salt, black pepper and sage drizzled with olive oil. Allow to sit for an hour.

Dice potato and boil till tender.

In a small skillet sauté pot roast corn and green pea with butter and set aside.

Over high heat sear pork on all sides and cook until it has an internal temp of 170 degrees Fahrenheit

Sauté potato and add corn mixture.

Allow meat to rest, plate and serve.