Antigua and Barbuda - Grilled Cummin Pork with Banana & Bacon Brochette

 The Q-zine family had a majic night 

when we cooked the food of  

 Antigua and Barbuda

it was was special as it was our blog's 

first Caribbean food!! 

our menu included:

Grilled Cummin Pork 

with 
Banana & Bacon Brochette

GRILLED CUMMIN PORK  WITH BANANA & BACON BROCHETTE

INGREDIENTS:

·      41 kg pork chops/scotch fillet, about 2cm thick

·      3/4 tbsp. cumin

·      Salt and pepper (to taste)

·      1 tbs lime juice

·      2 tbsp. Softened butter

·      3 large bananas

·      9 strips bacon

·      Beer (optional)

METHOD:

1.     Melt butter in pot or microwave then combine with salt, pepper and cumin

2.     Rub mixture into both sides of the meat & allow to marinade for ½ an hour in refrigerator, turning over a few times to make sure the meat is marinated all over 

3.     Place bacon on hot BBQ or frypan for 1 minute then turn over and fry for further minute until slightly brown & some of the bacon fat has rendered away

4.      Remove bacon from heat & cool.

5.     Peel bananas and cut into 2-3 cm pieces.

6.     Place bananas on a dish and sprinkle with lime juice.

7.     Cut the cooled bacon strips into lengths just long enough to wrap around, or half way round each banana slice – about 4-5 cm.

8.     To make brochettes wrap each piece of banana in bacon & thread onto bamboo skewers – put about 6 pieces on each skewer

9.     Place the pork chops on a hot BBQ grill, for 15 minutes, turning once to give criss-cross BBQ marks on meat

10.  Transfer meat to hot BBQ flat plate along with the bacon and banana brochettes

11.  BBQ for another 10 minutes, turning both the meat and the bananas.

12.  For extra flavour, baste with beer, while the meat cooks

I found the recipe for this meal at a website called Caribbean Choice
http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=42). 
The original recipe used pork chops but I decided to spend a little extra & used pork scotch fillet steaks.