Best 2 Jerk Pork On Red Pepper Mayo And Black Eyed Pea Cakes Recipes

Tantalize your taste buds with the vibrant flavors of Jamaican jerk pork, artfully paired with creamy red pepper mayo and delectable black-eyed pea cakes. This culinary journey begins with succulent pork shoulder, marinated in a vibrant blend of jerk spices, capturing the essence of Caribbean cuisine. Perfectly grilled or roasted, the pork emerges with a smoky, aromatic crust and tender, juicy interior.

As a delightful complement, the red pepper mayo adds a touch of heat and tang, while the black-eyed pea cakes provide a hearty, flavorful foundation. These patties, crafted from black-eyed peas, herbs, and spices, offer a delightful textural contrast to the tender pork.

This article presents a culinary adventure, guiding you through the steps of creating this tantalizing dish. Discover the secrets of authentic Jamaican jerk seasoning, ensuring your pork is infused with the perfect balance of heat, sweetness, and savory notes. Learn the art of grilling or roasting the pork to achieve maximum flavor and tenderness.

Unravel the techniques for preparing the creamy red pepper mayo, blending roasted red peppers, mayonnaise, and a hint of spice for a luscious, vibrant condiment. Explore the process of crafting the black-eyed pea cakes, combining peas, herbs, and spices into patties that are crispy on the outside and tender within.

Indulge in the vibrant flavors of Jamaican jerk pork, enhanced by the creamy red pepper mayo and hearty black-eyed pea cakes. This article provides the culinary roadmap to create a dish that will transport your taste buds to the vibrant streets of Jamaica.

Here are our top 2 tried and tested recipes!

JERK PORK ON RED PEPPER MAYO AND BLACK-EYED-PEA CAKES

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes image

Categories Egg Pepper Pork Appetizer Cocktail Party New Year's Day New Year's Eve Pea Winter Chill Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 13

Ingredients

4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups)
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
4 large garlic cloves, minced
1 1/4 cups fresh bread crumbs
1/2 cup finely chopped fresh cilantro
2 large eggs, lightly beaten
2 tablespoons ground cumin
1 1/2 tablespoons coarse salt
1 1/2 cups yellow cornmeal plus additional for dusting
1 cup plus 3 tablespoons vegetable oil
1 cup mayonnaise
Accompaniment:jerk pork

Steps:

Mash half of peas in a bowl with a fork and stir in remaining peas.
Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.
Preheat oven to 400°F.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.
Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.

BLACK-EYED PEA CAKES

Black-Eyed Pea Cakes image

Southerner's typically serve black-eyed peas on New Year's Day for good luck. The tradition is to serve it with greens (symbolizing money and wealth). I typically make black eyed peas cooked with bacon or salt pork, and throw a penny in....the person that gets the penny is guaranteed good luck for the new year. This is a way to use up those leftover black eyed peas.

Provided by breezermom

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup purple onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon butter, melted
4 cups black-eyed peas, cooked and drained or 2 (16 ounce) cans black-eyed peas, drained
1/2 cup fine dry breadcrumb
2 egg yolks, lightly beaten
1/4 cup cilantro, chopped (half amount if using dried)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/4 cup vegetable oil, divided
3/4 cup sour cream
1/4 cup green onion, chopped
1 1/2 cups salsa

Steps:

Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.

Nutrition Facts : Calories 439.5, Fat 20.6, SaturatedFat 7.1, Cholesterol 80.7, Sodium 1168, Carbohydrate 52.7, Fiber 8.8, Sugar 4.6, Protein 14.7

Tips:

To achieve the authentic Jamaican jerk flavor, use allspice, thyme, scotch bonnet pepper, and scallions in your marinade.
Use a mortar and pestle to grind the jerk spices for a more intense flavor.
Allow the pork to marinate for at least 2 hours, or up to overnight, to allow the flavors to penetrate the meat.
When grilling the pork, cook it over indirect heat to prevent flare-ups and ensure even cooking.
Use a grill thermometer to ensure that the pork is cooked to an internal temperature of 145°F for medium-rare, 160°F for medium, or 175°F for well-done.
Serve the jerk pork with traditional Jamaican sides such as rice and peas, coleslaw, or fried plantains.
For the red pepper mayo, use a high-quality mayonnaise and add roasted red peppers, garlic, and paprika for a smoky, flavorful spread.
For the black-eyed pea cakes, use canned or cooked black-eyed peas and season them with cumin, coriander, and chili powder for a flavorful and satisfying side dish.

Conclusion:

This jerk pork recipe with red pepper mayo and black-eyed pea cakes offers a delicious and authentic Jamaican dining experience. The jerk pork is succulent and flavorful, while the red pepper mayo adds a smoky and tangy touch. The black-eyed pea cakes provide a hearty and flavorful side dish. This combination of bold flavors and textures is sure to impress your taste buds and leave you craving more.