A spicy Jamaican paste, made with fiery chili peppers, fragrant allspice and thyme, flavours and tenderizes the pork in this dish. They are served with wedges of juicy pineapple and corn, all cooked under the grill. Serve with toasted French bread.
Using a mortar and pestle, blender or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste. Thinly brush or spread this mixture over both sides of the pork steaks and place, side by side, in a non-metallic shallow dish. Cover and leave to marinate in the refrigerator for at least 1 hour and up to 24 hours.
When you are ready to cook, preheat the grill to high. Remove the husks from the corn and trim the ends. Cut the corn in half crosswise. Add to a pot of boiling water. Bring back to a boil, then reduce the heat and simmer for 5-10 minutes until just tender. Drain well, then lightly brush them with the softened butter.
While the corn is cooking, top and tail the pineapple. Cut off the skin, then cut out any remaining hard 'eyes.' Slice the fruit into eight wedges and cut away the central core from each piece. Brush all over with the honey.
Place the pork on the grill tray. Cook for 3-4 minutes until the spicy crust is nicely browned, then turn and cook for another 3-4 minutes. Remove from the grill and keep warm.
Arrange the pineapple wedges and corn on the grill tray. Cook for about 5 minutes until the pineapple and corn are lightly singed. Turn the pineapple and corn frequently to prevent them from burning. Serve hot, with the pork, with paper napkins for sticky fingers.
Cook'stips: A compound in the seeds and membranes of chili peppers will cause burning pain should you inadvertently touch your eyes or lips, so be sure to wash your hands thoroughly after preparing chili peppers, or wear thin disposable plastic gloves. You can prepare this meal a day in advance. Prepare the corn and pineapple, then store in an airtight container in the refrigerator. The pork will benefit from the long marinating time. Cook everything just before you are ready to serve.
Each serving: 13.5 g protein, 15.5 g fat of which 4 g saturates, 48 g carbohydrate, 6.5 g fibre, 395 Calories