May 30, 2022
Jerk-Marinated Pork Anticuchos
Try these Jerk-Marinated Pork Anticuchos from Adrian Forte’s new cookbook Yawd.
“I like to consider myself a student of life. I’m a firm believer that the moment you stop learning, you’ve stopped living. I have an unspoken rule that I won’t refer to any of my fellow industry colleagues as “chef” until they have taught me something. When I first met my
sous-chef, Alex Fields, he did not know much about Afro-Caribbean cuisine. He worked at
a very swanky and upscale Peruvian restaurant in Toronto. Our first while together, we spent most of our time explaining different recipes and learning techniques from our respective styles of cooking. I decided to pay him a surprise visit during his last week of employment at that restaurant before he came to work for me full time. He treated me to an amazing five- course meal that surpassed my already high expectations, and the highlight of the night was the anticuchos. Anticuchos are a popular street food in Peru, where beef hearts are marinated in vinegar, cumin, aji pepper, and garlic, and then grilled on a skewer. We’ve since combined our collective knowledge of Peruvian and Afro-Caribbean cuisines to develop an anticuchos recipe that we are both extremely proud of. Needless to say, he goes by “chef” to me now.”
Yield: 4 Servings
Make the Jerk Marinade
- Combine all the marinade ingredients in a blender and pulse until smooth and emulsified. Store in an airtight container in the fridge for up to 7 days.
Make the Pineapple Vinegar
- In a sterilized 4-cup glass jar, dissolve the sugar in the water. Add the pineapple scraps and rind until the jar has ½ inch of room left at the top.
- Cover the mouth of the jar with a square of paper towel, cheesecloth, muslin, or light fabric, and secure with a rubber band. Place in a dark cupboard or pantry and allow to ferment for 2 to 3 weeks, opening the container daily to stir the contents for aeration.
- After 2 to 3 weeks, strain the contents through cheesecloth or a nut milk bag into sterilized bottles and seal. The vinegar is ready to use now, or it can be fermented for another week or so, until you reach your desired Store the final product in the fridge for up to 6 weeks (if you leave it at room temperature, it will continue fermenting).
Make the Garum Fish Sauce
- Rinse the fish under running water, leaving them intact (do not remove the gills or innards).
- Place the fish, salt, and herbs in a pan and add enough water to cover the fish with 1 or 2 inches of liquid on top (in my pan, that was 6 cups). Bring to a boil and let boil for 15 minutes.
- Using a hand blender, pulse the fish to break it down completely. Continue boiling until the liquid starts to thicken, at least 20 minutes. (You can simmer the liquid longer if you like; the flavor becomes more intense the longer it cooks.) Remove from heat and let cool.
- Use a colander to strain out any larger pieces of fish, and discard. Then strain the liquid again through a mesh strainer lined with cheesecloth until the liquid is clear. Depending on the fish used and the length of boiling time, you’ll end up with a yellow to amber liquid.
- Transfer to a sterilized jar or Store in the fridge for up to 1 year.
Make the Anticuchos
- Prepare the pork loin: In a large bowl, combine the jerk marinade, soy sauce, vegetable oil, and cumin and whisk to form a paste. Add the cubed pork to the bowl, mix well, and allow to marinate for 10 minutes.
- Heat your indoor or outdoor grill to medium-high heat, about 450°F.
- Thread the cubes of pork evenly onto metal skewers. Place the skewers on the grill and brush on the remaining marinade. Grill until the marinade has caramelized, about 10 to 15 minutes.
- Make the mango chutney: In a saucepan, combine the mangoes, onions, pineapple vinegar, garum fish sauce, and honey and bring to a boil. Remove from heat, add the bell peppers and chives, and mix well.
- Arrange the skewers on a plate, then spoon a good amount of chutney over each Serve with fresh lime wedges and enjoy!
Excerpted from Yawd by Adrian Forte. Copyright © 2022 Adrian Forte. Photography by John Molina. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.