This month we’ve given the Spicery treatment to a classic American food truck combo. Here, the USA meets Jamaica - pork belly is roasted with jerk seasoning, soy sauce and sugar until charred and sticky, then shredded and hot sauce added for an extra kick. Allspice is a prominent flavour in Jamaican cooking, particularly jerk seasoning - it has a lovely scent of nutmeg, cloves and cinnamon, but the name leads many people to believe it’s a blend rather than a single ingredient. On the side, we've got mac and cheese flavoured with mild curry powder, a cooling coleslaw, stewed greens, some tangy cucumber pickles and more of that fiery hot sauce.
About this box:
Contains 7 individual spice sachets and an easy to follow recipe card
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Heat: 3/5 (more with the hot sauce!)
Prep time: 40 mins
Cook time: 1 hour 55 mins
Just add fresh ingredients to create your own pulled pork with mac and cheese feast!
1 hour 55 minutes
Jerk Seasoning: allspice, black pepper, thyme, cinnamon, cloves, cayenne chilli, nutmeg, chilli, garlic Curry Powder: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, allspice, thyme Topping Spices: cumin, red bell pepper, green bell pepper Coleslaw Blend: chives, parsley, onion, garlic, black pepper Pickle Blend: red bell pepper, green bell pepper, yellow MUSTARD, turmeric Greens Spices: red bell pepper, green bell pepper, garlic, onion Hot Sauce Spices: red bell pepper, habanero chilli, garlic, chilli
May contain traces of celery and sesame Allergens are listed in CAPITALS
800g diced pork (pork belly is best)
1 bunch of spring onions
3 cloves of garlic
½ small white cabbage
300g greens (eg spring greens, sweetheart cabbage or kale)
1 large carrot
100g cheddar cheese
450ml milk (any type)
2 tbsp soy sauce (any type)
200g dried macaroni
2 tbsp plain flour
95ml vinegar (white wine or cider vinegar is best)
1 tbsp tomato puree
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