Jerk pork and red pepper mayo on black-eyed-pea cakes from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soybeans in the pod (Salt-and-pepper edamame); Korean barbecued beef; Spicy-sweet kumquats; Panko scallops with green chile chutney; "Fish and chips"; Seared foie gras and lingonberry jam on brioche toasts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cakes and red pepper mayo can be made 1 day ahead and chilled. Marinate pork, chilled, 8 hours. Jerked pork can be grilled and shredded 1 day ahead and chilled. Can substitute Scotch bonnet chiles or jalapeño chiles for serrano chiles.

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