Salad of jerked pork and cucumber yoghurt

1 servings

Ingredients

Quantity Ingredient
400 grams Jerked shoulder of pork
1 tablespoon Sugar
½ decilitre White wine vinegar
½ decilitre Water
Salt and pepper
1 Cucumber
2 decilitres Natural yoghurt
2 Cloves garlic; peeled and crushed
1 tablespoon Mint; freshly chopped
4 Mint tops to garnish
Salt and pepper

Directions

Season and spice the jerked pork shoulder. Roast till well done. Cool and cut into 1/2cm dice.

Mix the sugar, vinegar, water, salt and pepper. Cut the cucumber in half.

Peel one half and cut the flesh without the pips into 1/2cm cubes. The other half should be fluted and cut into very thin slices. Marinate this in the sugar and vinegar mix.

Mix the yoghurt with the garlic, chopped mint, cucumber and jerked pork.

Mix well.

Place a 6cm wide ring in the middle of a plate. Lay the thinly sliced cucumber around it, overlapping slightly. Fill the ring with the jerk pork mix.

Remove the ring and garnish with the mint tops.

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