| 1 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
| 2 |
DENIED
|
moderate
|
App\Entity\Entry {#2412
+user: Proxies\__CG__\App\Entity\User {#1970 …}
+magazine: App\Entity\Magazine {#266
+icon: Proxies\__CG__\App\Entity\Image {#247 …}
+name: "cooking@lemmy.world"
+title: "cooking"
+description: """
\n
\n
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
\n
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
\n
---\n
\n
**Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
\n
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
\n
### TAGS:\n
\n
- [QUESTION] - For questions about cooking.\n
- [RECIPE} - Share a recipe of your own, or link one.\n
- [MEME] - Food related meme or funny post.\n
- [DISCUSSION] - For general culinary discussion.\n
- [TIP] - Helpful cooking tips.\n
\n
### FORMAT:\n
\n
```\n
\n
<span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
</span>\n
```\n
\n
---\n
\n
### Other Cooking Communities:\n
\n
[!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
\n
[!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
\n
[!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
\n
[!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
\n
---\n
\n
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
\n
1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
3. Spam, self promotion, trolling, and bots are not allowed\n
4. Shitposts and memes are allowed until they prove to be a problem.\n
\n
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
"""
+rules: null
+subscriptionsCount: 1
+entryCount: 106
+entryCommentCount: 954
+postCount: 0
+postCommentCount: 0
+isAdult: false
+customCss: null
+lastActive: DateTime @1729503747 {#276
date: 2024-10-21 11:42:27.0 +02:00
}
+markedForDeletionAt: null
+tags: null
+moderators: Doctrine\ORM\PersistentCollection {#238 …}
+ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
+moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
+entries: Doctrine\ORM\PersistentCollection {#181 …}
+posts: Doctrine\ORM\PersistentCollection {#139 …}
+subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
+bans: Doctrine\ORM\PersistentCollection {#118 …}
+reports: Doctrine\ORM\PersistentCollection {#104 …}
+badges: Doctrine\ORM\PersistentCollection {#82 …}
+logs: Doctrine\ORM\PersistentCollection {#72 …}
+awards: Doctrine\ORM\PersistentCollection {#61 …}
+categories: Doctrine\ORM\PersistentCollection {#1820 …}
-id: 58
+apId: "cooking@lemmy.world"
+apProfileId: "https://lemmy.world/c/cooking"
+apPublicUrl: "https://lemmy.world/c/cooking"
+apFollowersUrl: "https://lemmy.world/c/cooking/followers"
+apInboxUrl: "https://lemmy.world/inbox"
+apDomain: "lemmy.world"
+apPreferredUsername: "cooking"
+apDiscoverable: true
+apManuallyApprovesFollowers: null
+privateKey: null
+publicKey: null
+apFetchedAt: DateTime @1729088003 {#270
date: 2024-10-16 16:13:23.0 +02:00
}
+apDeletedAt: null
+apTimeoutAt: null
+visibility: "visible "
+createdAt: DateTimeImmutable @1697465726 {#272
date: 2023-10-16 16:15:26.0 +02:00
}
}
+image: Proxies\__CG__\App\Entity\Image {#1943 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1912 …}
+slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
+title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
+url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
+body: """
Ingredients\n
\n
For the Jerk Marinade:\n
\n
```\n
\n
<span style="color:#323232;">1 cup water\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons whole allspice berries\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
</span>\n
```\n
\n
For the Jerk Pork:\n
\n
```\n
\n
<span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
</span>\n
```\n
\n
For Serving:\n
\n
```\n
\n
<span style="color:#323232;">16 festivals\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Ketchup\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
</span>\n
```
"""
+type: "link"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 0
+favouriteCount: 28
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1702585308 {#2410
date: 2023-12-14 21:21:48.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#1866 …}
+votes: Doctrine\ORM\PersistentCollection {#1966 …}
+reports: Doctrine\ORM\PersistentCollection {#1946 …}
+favourites: Doctrine\ORM\PersistentCollection {#1368 …}
+notifications: Doctrine\ORM\PersistentCollection {#2426 …}
+badges: Doctrine\ORM\PersistentCollection {#2439 …}
+children: []
-id: 22271
-titleTs: "'deal':5 'jamaican':6 'jerk':7 'pork':8 'real':4 'real-deal':3 'recip':1 'sauc':10 'start':14"
-bodyTs: "'-340':17 '1':6,52,57,69,86,154,252,298,417,679,723,791 '1/2':43,58,286,413 '1/4':63,70,93 '10':174,201 '113g':38,49 '12':11,517 '13':453 '150':588,741 '16':209 '170g':24 '185':787 '2':99,104,147,157,193,465,793 '2.7':122 '20':289 '227':16 '24':521 '28g':88 '3':27,285,388 '3.6':125 '30':818 '300':586,740 '30ml':106 '36g':72 '4':34,47,187 '45g':60 '473ml':149 '5':570 '6':22,118,535 '8':9,120 '85':789 '9':451 'ad':590,728 'add':743 'adjust':725,731 'air':733 'airtight':307 'allow':566 'allspic':102,162,236 'and/or':730 'apart':419 'around':340,739 'arrang':550 'ash':546 'back':181 'bake':449 'banana':168,490 'batch':248 'bay':166,488 'begin':669,710 'berri':103,237 'black':145 'blend':242 'blender':223 'board':404 'boil':265 'bone':131,136,332,338,342,368 'bone-in':130,135 'bonnet':14,213,227,843 'book':364 'bottom':676,717 'brand':111 'bring':260 'briquett':191,533,596 'brown':107,239 'bruis':178,485 'bunch':28,155 'butt':134 'butterfli':374,395 'c':589,742,790 'caramel':671 'char':673,712,781,805 'charcoal':525,532,539,556 'chimney':529 'chip':196,598 'chop':33,42,51,826 'chunk':190,591,746,829 'clean':572 'close':661 'clove':61 'coal':551,729,748 'combin':224 'consist':281 'contain':308 'continu':705,774 'cook':559,645,664,707,776 'cool':296 'cooler':642,693,762 'cover':511,543,563,577,652,701,708,769 'creat':421 'crevic':482 'crystal':66 'cup':7,64,94,148,160,194,287,466 'cut':322,339,345,365,403,425,480 'deep':415 'diamond':65 'direct':216 'discard':812 'dish':450 'drain':176,204 'drip':633 'end':29 'even':422,804 'excess':631 'extra':744 'f':587,788 'fall':583 'festiv':210,840 'finish':373 'flat':361,384 'flesh':433 'flip':426,757,796 'follow':333,602 'fresh':36,89,143,161,165 'full':530 'g':18 'garlic':55,232 'get':477 'ginger':37,230 'glove':462 'grace':110 'grate':557,560,576 'gray':545 'grill':526,564,575,578,611,640,697,737,766 'ground':144 'half':77,458 'half-hotel':457 'hand':463,494 'head':54 'heat':268,271,293,614,648,726 'high':267 'hotel':459 'hour':299,522,680,724,794 'ignit':622 'inch':349,389,414,418,454 'indirect':613,647 'ingredi':1 'insid':479 'interior':785 'jamaica':837 'jerk':4,115,150,219,261,315,469 'keep':344,759 'ketchup':215,846 'kettl':610 'kg':123,126 'knife':184,321,408 'kosher':67,140 'larg':448 'least':516 'leav':163,169,491,502,656,683,704,756,772,800,813 'length':335 'let':295,630,815 'lid':663 'light':437,527 'like':280,362 'lit':541 'longer':795 'loos':158 'maintain':736,752 'make':474 'marin':506 'marinad':5,151,220,262,470,629,632,659 'measur':283,386 'meat':668 'medium':44,258 'minut':175,202,253,290,571,819 'much':79 'natur':498 'need':250,750,802 'next':483 'note':21,186,206,255 'now-bottom':715 'oil':499,574 'one':117,324,553 'onion':46,231 'open':357,377,396 'option':112 'ounc':12,23,35,48,59,71,87 'pack':159 'pan':460,636 'parallel':424 'pare':320 'past':279 'paste-lik':278 'peel':39,62 'pepper':15,146,214,228,443,844 'pickl':211,841 'pimento':188,486,655 'place':562 'pork':116,133,316,328,359,393,427,436,445,473,507,627,685,721,758,778,797,807,821 'pound':121 'pour':547 'preheat':568 'produc':624 'pure':246 'quart':536 're':700,768 're-cov':699,767 'reach':786 'readi':310 'reduc':270,275 'refriger':304,513 'releas':496 'remov':98,291,370,626,681,754 'repeat':430 'reposit':690,799 'rest':816 'roast':139,376,379 'room':301 'rough':32,41,50,828 'rub':464,484,501 'salt':68,75,141,233,441 'saucepan':259 'scallion':25,229 'score':410 'scotch':13,212,226,842 'season':435 'see':20,185,205,254 'serv':208,834,838 'set':558,607 'sharp':319,407 'shoulder':138,329,356,360,394 'side':325,353,399,434,510,554,643,650,677,687,694,718,763,849 'simmer':273 'skin':128,398,412,649,686 'skin-on':127 'skin-sid':397 'slice':820,824 'smoke':625,753 'smoker':617 'smooth':245 'soak':170,197 'space':423 'splay':383 'sprig':91 'spring':235 'stem':19,97 'sure':475 'surfac':811 'tabl':74 'tablespoon':100,105 'temperatur':302,582,601,738 'thick':390,823 'thicker':95 'thyme':90,234 'transfer':444,638,806 'trim':30 'turn':684 'undisturb':665 'use':76,241,312,317,405,461 'vent':734 'volum':81 'wait':580 'water':8,172,199,225 'weight':85 'well':780 'whole':53,101 'within':347 'wood':189,195,593,595,620,745 'woodi':96 'work':810 'yellow':45"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1702648308
+visibility: "visible "
+apId: "https://lemmy.world/post/9572860"
+editedAt: DateTimeImmutable @1704779985 {#1850
date: 2024-01-09 06:59:45.0 +01:00
}
+createdAt: DateTimeImmutable @1702585308 {#2420
date: 2023-12-14 21:21:48.0 +01:00
}
} |
|
Show voter details
|
| 3 |
DENIED
|
edit
|
App\Entity\Entry {#2412
+user: Proxies\__CG__\App\Entity\User {#1970 …}
+magazine: App\Entity\Magazine {#266
+icon: Proxies\__CG__\App\Entity\Image {#247 …}
+name: "cooking@lemmy.world"
+title: "cooking"
+description: """
\n
\n
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
\n
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
\n
---\n
\n
**Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
\n
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
\n
### TAGS:\n
\n
- [QUESTION] - For questions about cooking.\n
- [RECIPE} - Share a recipe of your own, or link one.\n
- [MEME] - Food related meme or funny post.\n
- [DISCUSSION] - For general culinary discussion.\n
- [TIP] - Helpful cooking tips.\n
\n
### FORMAT:\n
\n
```\n
\n
<span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
</span>\n
```\n
\n
---\n
\n
### Other Cooking Communities:\n
\n
[!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
\n
[!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
\n
[!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
\n
[!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
\n
---\n
\n
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
\n
1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
3. Spam, self promotion, trolling, and bots are not allowed\n
4. Shitposts and memes are allowed until they prove to be a problem.\n
\n
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
"""
+rules: null
+subscriptionsCount: 1
+entryCount: 106
+entryCommentCount: 954
+postCount: 0
+postCommentCount: 0
+isAdult: false
+customCss: null
+lastActive: DateTime @1729503747 {#276
date: 2024-10-21 11:42:27.0 +02:00
}
+markedForDeletionAt: null
+tags: null
+moderators: Doctrine\ORM\PersistentCollection {#238 …}
+ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
+moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
+entries: Doctrine\ORM\PersistentCollection {#181 …}
+posts: Doctrine\ORM\PersistentCollection {#139 …}
+subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
+bans: Doctrine\ORM\PersistentCollection {#118 …}
+reports: Doctrine\ORM\PersistentCollection {#104 …}
+badges: Doctrine\ORM\PersistentCollection {#82 …}
+logs: Doctrine\ORM\PersistentCollection {#72 …}
+awards: Doctrine\ORM\PersistentCollection {#61 …}
+categories: Doctrine\ORM\PersistentCollection {#1820 …}
-id: 58
+apId: "cooking@lemmy.world"
+apProfileId: "https://lemmy.world/c/cooking"
+apPublicUrl: "https://lemmy.world/c/cooking"
+apFollowersUrl: "https://lemmy.world/c/cooking/followers"
+apInboxUrl: "https://lemmy.world/inbox"
+apDomain: "lemmy.world"
+apPreferredUsername: "cooking"
+apDiscoverable: true
+apManuallyApprovesFollowers: null
+privateKey: null
+publicKey: null
+apFetchedAt: DateTime @1729088003 {#270
date: 2024-10-16 16:13:23.0 +02:00
}
+apDeletedAt: null
+apTimeoutAt: null
+visibility: "visible "
+createdAt: DateTimeImmutable @1697465726 {#272
date: 2023-10-16 16:15:26.0 +02:00
}
}
+image: Proxies\__CG__\App\Entity\Image {#1943 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1912 …}
+slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
+title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
+url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
+body: """
Ingredients\n
\n
For the Jerk Marinade:\n
\n
```\n
\n
<span style="color:#323232;">1 cup water\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons whole allspice berries\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
</span>\n
```\n
\n
For the Jerk Pork:\n
\n
```\n
\n
<span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
</span>\n
```\n
\n
For Serving:\n
\n
```\n
\n
<span style="color:#323232;">16 festivals\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Ketchup\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
</span>\n
```
"""
+type: "link"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 0
+favouriteCount: 28
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1702585308 {#2410
date: 2023-12-14 21:21:48.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#1866 …}
+votes: Doctrine\ORM\PersistentCollection {#1966 …}
+reports: Doctrine\ORM\PersistentCollection {#1946 …}
+favourites: Doctrine\ORM\PersistentCollection {#1368 …}
+notifications: Doctrine\ORM\PersistentCollection {#2426 …}
+badges: Doctrine\ORM\PersistentCollection {#2439 …}
+children: []
-id: 22271
-titleTs: "'deal':5 'jamaican':6 'jerk':7 'pork':8 'real':4 'real-deal':3 'recip':1 'sauc':10 'start':14"
-bodyTs: "'-340':17 '1':6,52,57,69,86,154,252,298,417,679,723,791 '1/2':43,58,286,413 '1/4':63,70,93 '10':174,201 '113g':38,49 '12':11,517 '13':453 '150':588,741 '16':209 '170g':24 '185':787 '2':99,104,147,157,193,465,793 '2.7':122 '20':289 '227':16 '24':521 '28g':88 '3':27,285,388 '3.6':125 '30':818 '300':586,740 '30ml':106 '36g':72 '4':34,47,187 '45g':60 '473ml':149 '5':570 '6':22,118,535 '8':9,120 '85':789 '9':451 'ad':590,728 'add':743 'adjust':725,731 'air':733 'airtight':307 'allow':566 'allspic':102,162,236 'and/or':730 'apart':419 'around':340,739 'arrang':550 'ash':546 'back':181 'bake':449 'banana':168,490 'batch':248 'bay':166,488 'begin':669,710 'berri':103,237 'black':145 'blend':242 'blender':223 'board':404 'boil':265 'bone':131,136,332,338,342,368 'bone-in':130,135 'bonnet':14,213,227,843 'book':364 'bottom':676,717 'brand':111 'bring':260 'briquett':191,533,596 'brown':107,239 'bruis':178,485 'bunch':28,155 'butt':134 'butterfli':374,395 'c':589,742,790 'caramel':671 'char':673,712,781,805 'charcoal':525,532,539,556 'chimney':529 'chip':196,598 'chop':33,42,51,826 'chunk':190,591,746,829 'clean':572 'close':661 'clove':61 'coal':551,729,748 'combin':224 'consist':281 'contain':308 'continu':705,774 'cook':559,645,664,707,776 'cool':296 'cooler':642,693,762 'cover':511,543,563,577,652,701,708,769 'creat':421 'crevic':482 'crystal':66 'cup':7,64,94,148,160,194,287,466 'cut':322,339,345,365,403,425,480 'deep':415 'diamond':65 'direct':216 'discard':812 'dish':450 'drain':176,204 'drip':633 'end':29 'even':422,804 'excess':631 'extra':744 'f':587,788 'fall':583 'festiv':210,840 'finish':373 'flat':361,384 'flesh':433 'flip':426,757,796 'follow':333,602 'fresh':36,89,143,161,165 'full':530 'g':18 'garlic':55,232 'get':477 'ginger':37,230 'glove':462 'grace':110 'grate':557,560,576 'gray':545 'grill':526,564,575,578,611,640,697,737,766 'ground':144 'half':77,458 'half-hotel':457 'hand':463,494 'head':54 'heat':268,271,293,614,648,726 'high':267 'hotel':459 'hour':299,522,680,724,794 'ignit':622 'inch':349,389,414,418,454 'indirect':613,647 'ingredi':1 'insid':479 'interior':785 'jamaica':837 'jerk':4,115,150,219,261,315,469 'keep':344,759 'ketchup':215,846 'kettl':610 'kg':123,126 'knife':184,321,408 'kosher':67,140 'larg':448 'least':516 'leav':163,169,491,502,656,683,704,756,772,800,813 'length':335 'let':295,630,815 'lid':663 'light':437,527 'like':280,362 'lit':541 'longer':795 'loos':158 'maintain':736,752 'make':474 'marin':506 'marinad':5,151,220,262,470,629,632,659 'measur':283,386 'meat':668 'medium':44,258 'minut':175,202,253,290,571,819 'much':79 'natur':498 'need':250,750,802 'next':483 'note':21,186,206,255 'now-bottom':715 'oil':499,574 'one':117,324,553 'onion':46,231 'open':357,377,396 'option':112 'ounc':12,23,35,48,59,71,87 'pack':159 'pan':460,636 'parallel':424 'pare':320 'past':279 'paste-lik':278 'peel':39,62 'pepper':15,146,214,228,443,844 'pickl':211,841 'pimento':188,486,655 'place':562 'pork':116,133,316,328,359,393,427,436,445,473,507,627,685,721,758,778,797,807,821 'pound':121 'pour':547 'preheat':568 'produc':624 'pure':246 'quart':536 're':700,768 're-cov':699,767 'reach':786 'readi':310 'reduc':270,275 'refriger':304,513 'releas':496 'remov':98,291,370,626,681,754 'repeat':430 'reposit':690,799 'rest':816 'roast':139,376,379 'room':301 'rough':32,41,50,828 'rub':464,484,501 'salt':68,75,141,233,441 'saucepan':259 'scallion':25,229 'score':410 'scotch':13,212,226,842 'season':435 'see':20,185,205,254 'serv':208,834,838 'set':558,607 'sharp':319,407 'shoulder':138,329,356,360,394 'side':325,353,399,434,510,554,643,650,677,687,694,718,763,849 'simmer':273 'skin':128,398,412,649,686 'skin-on':127 'skin-sid':397 'slice':820,824 'smoke':625,753 'smoker':617 'smooth':245 'soak':170,197 'space':423 'splay':383 'sprig':91 'spring':235 'stem':19,97 'sure':475 'surfac':811 'tabl':74 'tablespoon':100,105 'temperatur':302,582,601,738 'thick':390,823 'thicker':95 'thyme':90,234 'transfer':444,638,806 'trim':30 'turn':684 'undisturb':665 'use':76,241,312,317,405,461 'vent':734 'volum':81 'wait':580 'water':8,172,199,225 'weight':85 'well':780 'whole':53,101 'within':347 'wood':189,195,593,595,620,745 'woodi':96 'work':810 'yellow':45"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1702648308
+visibility: "visible "
+apId: "https://lemmy.world/post/9572860"
+editedAt: DateTimeImmutable @1704779985 {#1850
date: 2024-01-09 06:59:45.0 +01:00
}
+createdAt: DateTimeImmutable @1702585308 {#2420
date: 2023-12-14 21:21:48.0 +01:00
}
} |
|
Show voter details
|
| 4 |
DENIED
|
moderate
|
App\Entity\Entry {#2412
+user: Proxies\__CG__\App\Entity\User {#1970 …}
+magazine: App\Entity\Magazine {#266
+icon: Proxies\__CG__\App\Entity\Image {#247 …}
+name: "cooking@lemmy.world"
+title: "cooking"
+description: """
\n
\n
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
\n
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
\n
---\n
\n
**Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
\n
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
\n
### TAGS:\n
\n
- [QUESTION] - For questions about cooking.\n
- [RECIPE} - Share a recipe of your own, or link one.\n
- [MEME] - Food related meme or funny post.\n
- [DISCUSSION] - For general culinary discussion.\n
- [TIP] - Helpful cooking tips.\n
\n
### FORMAT:\n
\n
```\n
\n
<span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
</span>\n
```\n
\n
---\n
\n
### Other Cooking Communities:\n
\n
[!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
\n
[!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
\n
[!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
\n
[!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
\n
---\n
\n
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
\n
1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
3. Spam, self promotion, trolling, and bots are not allowed\n
4. Shitposts and memes are allowed until they prove to be a problem.\n
\n
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
"""
+rules: null
+subscriptionsCount: 1
+entryCount: 106
+entryCommentCount: 954
+postCount: 0
+postCommentCount: 0
+isAdult: false
+customCss: null
+lastActive: DateTime @1729503747 {#276
date: 2024-10-21 11:42:27.0 +02:00
}
+markedForDeletionAt: null
+tags: null
+moderators: Doctrine\ORM\PersistentCollection {#238 …}
+ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
+moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
+entries: Doctrine\ORM\PersistentCollection {#181 …}
+posts: Doctrine\ORM\PersistentCollection {#139 …}
+subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
+bans: Doctrine\ORM\PersistentCollection {#118 …}
+reports: Doctrine\ORM\PersistentCollection {#104 …}
+badges: Doctrine\ORM\PersistentCollection {#82 …}
+logs: Doctrine\ORM\PersistentCollection {#72 …}
+awards: Doctrine\ORM\PersistentCollection {#61 …}
+categories: Doctrine\ORM\PersistentCollection {#1820 …}
-id: 58
+apId: "cooking@lemmy.world"
+apProfileId: "https://lemmy.world/c/cooking"
+apPublicUrl: "https://lemmy.world/c/cooking"
+apFollowersUrl: "https://lemmy.world/c/cooking/followers"
+apInboxUrl: "https://lemmy.world/inbox"
+apDomain: "lemmy.world"
+apPreferredUsername: "cooking"
+apDiscoverable: true
+apManuallyApprovesFollowers: null
+privateKey: null
+publicKey: null
+apFetchedAt: DateTime @1729088003 {#270
date: 2024-10-16 16:13:23.0 +02:00
}
+apDeletedAt: null
+apTimeoutAt: null
+visibility: "visible "
+createdAt: DateTimeImmutable @1697465726 {#272
date: 2023-10-16 16:15:26.0 +02:00
}
}
+image: Proxies\__CG__\App\Entity\Image {#1943 …}
+domain: Proxies\__CG__\App\Entity\Domain {#1912 …}
+slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
+title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
+url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
+body: """
Ingredients\n
\n
For the Jerk Marinade:\n
\n
```\n
\n
<span style="color:#323232;">1 cup water\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons whole allspice berries\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
</span>\n
```\n
\n
For the Jerk Pork:\n
\n
```\n
\n
<span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
</span>\n
```\n
\n
For Serving:\n
\n
```\n
\n
<span style="color:#323232;">16 festivals\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Ketchup\n
</span>\n
```\n
\n
Directions\n
\n
```\n
\n
<span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
</span><span style="color:#323232;">\n
</span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
</span>\n
```
"""
+type: "link"
+lang: "en"
+isOc: false
+hasEmbed: false
+commentCount: 0
+favouriteCount: 28
+score: 0
+isAdult: false
+sticky: false
+lastActive: DateTime @1702585308 {#2410
date: 2023-12-14 21:21:48.0 +01:00
}
+ip: null
+adaAmount: 0
+tags: null
+mentions: null
+comments: Doctrine\ORM\PersistentCollection {#1866 …}
+votes: Doctrine\ORM\PersistentCollection {#1966 …}
+reports: Doctrine\ORM\PersistentCollection {#1946 …}
+favourites: Doctrine\ORM\PersistentCollection {#1368 …}
+notifications: Doctrine\ORM\PersistentCollection {#2426 …}
+badges: Doctrine\ORM\PersistentCollection {#2439 …}
+children: []
-id: 22271
-titleTs: "'deal':5 'jamaican':6 'jerk':7 'pork':8 'real':4 'real-deal':3 'recip':1 'sauc':10 'start':14"
-bodyTs: "'-340':17 '1':6,52,57,69,86,154,252,298,417,679,723,791 '1/2':43,58,286,413 '1/4':63,70,93 '10':174,201 '113g':38,49 '12':11,517 '13':453 '150':588,741 '16':209 '170g':24 '185':787 '2':99,104,147,157,193,465,793 '2.7':122 '20':289 '227':16 '24':521 '28g':88 '3':27,285,388 '3.6':125 '30':818 '300':586,740 '30ml':106 '36g':72 '4':34,47,187 '45g':60 '473ml':149 '5':570 '6':22,118,535 '8':9,120 '85':789 '9':451 'ad':590,728 'add':743 'adjust':725,731 'air':733 'airtight':307 'allow':566 'allspic':102,162,236 'and/or':730 'apart':419 'around':340,739 'arrang':550 'ash':546 'back':181 'bake':449 'banana':168,490 'batch':248 'bay':166,488 'begin':669,710 'berri':103,237 'black':145 'blend':242 'blender':223 'board':404 'boil':265 'bone':131,136,332,338,342,368 'bone-in':130,135 'bonnet':14,213,227,843 'book':364 'bottom':676,717 'brand':111 'bring':260 'briquett':191,533,596 'brown':107,239 'bruis':178,485 'bunch':28,155 'butt':134 'butterfli':374,395 'c':589,742,790 'caramel':671 'char':673,712,781,805 'charcoal':525,532,539,556 'chimney':529 'chip':196,598 'chop':33,42,51,826 'chunk':190,591,746,829 'clean':572 'close':661 'clove':61 'coal':551,729,748 'combin':224 'consist':281 'contain':308 'continu':705,774 'cook':559,645,664,707,776 'cool':296 'cooler':642,693,762 'cover':511,543,563,577,652,701,708,769 'creat':421 'crevic':482 'crystal':66 'cup':7,64,94,148,160,194,287,466 'cut':322,339,345,365,403,425,480 'deep':415 'diamond':65 'direct':216 'discard':812 'dish':450 'drain':176,204 'drip':633 'end':29 'even':422,804 'excess':631 'extra':744 'f':587,788 'fall':583 'festiv':210,840 'finish':373 'flat':361,384 'flesh':433 'flip':426,757,796 'follow':333,602 'fresh':36,89,143,161,165 'full':530 'g':18 'garlic':55,232 'get':477 'ginger':37,230 'glove':462 'grace':110 'grate':557,560,576 'gray':545 'grill':526,564,575,578,611,640,697,737,766 'ground':144 'half':77,458 'half-hotel':457 'hand':463,494 'head':54 'heat':268,271,293,614,648,726 'high':267 'hotel':459 'hour':299,522,680,724,794 'ignit':622 'inch':349,389,414,418,454 'indirect':613,647 'ingredi':1 'insid':479 'interior':785 'jamaica':837 'jerk':4,115,150,219,261,315,469 'keep':344,759 'ketchup':215,846 'kettl':610 'kg':123,126 'knife':184,321,408 'kosher':67,140 'larg':448 'least':516 'leav':163,169,491,502,656,683,704,756,772,800,813 'length':335 'let':295,630,815 'lid':663 'light':437,527 'like':280,362 'lit':541 'longer':795 'loos':158 'maintain':736,752 'make':474 'marin':506 'marinad':5,151,220,262,470,629,632,659 'measur':283,386 'meat':668 'medium':44,258 'minut':175,202,253,290,571,819 'much':79 'natur':498 'need':250,750,802 'next':483 'note':21,186,206,255 'now-bottom':715 'oil':499,574 'one':117,324,553 'onion':46,231 'open':357,377,396 'option':112 'ounc':12,23,35,48,59,71,87 'pack':159 'pan':460,636 'parallel':424 'pare':320 'past':279 'paste-lik':278 'peel':39,62 'pepper':15,146,214,228,443,844 'pickl':211,841 'pimento':188,486,655 'place':562 'pork':116,133,316,328,359,393,427,436,445,473,507,627,685,721,758,778,797,807,821 'pound':121 'pour':547 'preheat':568 'produc':624 'pure':246 'quart':536 're':700,768 're-cov':699,767 'reach':786 'readi':310 'reduc':270,275 'refriger':304,513 'releas':496 'remov':98,291,370,626,681,754 'repeat':430 'reposit':690,799 'rest':816 'roast':139,376,379 'room':301 'rough':32,41,50,828 'rub':464,484,501 'salt':68,75,141,233,441 'saucepan':259 'scallion':25,229 'score':410 'scotch':13,212,226,842 'season':435 'see':20,185,205,254 'serv':208,834,838 'set':558,607 'sharp':319,407 'shoulder':138,329,356,360,394 'side':325,353,399,434,510,554,643,650,677,687,694,718,763,849 'simmer':273 'skin':128,398,412,649,686 'skin-on':127 'skin-sid':397 'slice':820,824 'smoke':625,753 'smoker':617 'smooth':245 'soak':170,197 'space':423 'splay':383 'sprig':91 'spring':235 'stem':19,97 'sure':475 'surfac':811 'tabl':74 'tablespoon':100,105 'temperatur':302,582,601,738 'thick':390,823 'thicker':95 'thyme':90,234 'transfer':444,638,806 'trim':30 'turn':684 'undisturb':665 'use':76,241,312,317,405,461 'vent':734 'volum':81 'wait':580 'water':8,172,199,225 'weight':85 'well':780 'whole':53,101 'within':347 'wood':189,195,593,595,620,745 'woodi':96 'work':810 'yellow':45"
+cross: false
+upVotes: 0
+downVotes: 0
+ranking: 1702648308
+visibility: "visible "
+apId: "https://lemmy.world/post/9572860"
+editedAt: DateTimeImmutable @1704779985 {#1850
date: 2024-01-09 06:59:45.0 +01:00
}
+createdAt: DateTimeImmutable @1702585308 {#2420
date: 2023-12-14 21:21:48.0 +01:00
}
} |
|
Show voter details
|
| 5 |
DENIED
|
edit
|
App\Entity\Magazine {#266
+icon: Proxies\__CG__\App\Entity\Image {#247 …}
+name: "cooking@lemmy.world"
+title: "cooking"
+description: """
\n
\n
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
\n
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
\n
---\n
\n
**Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
\n
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
\n
### TAGS:\n
\n
- [QUESTION] - For questions about cooking.\n
- [RECIPE} - Share a recipe of your own, or link one.\n
- [MEME] - Food related meme or funny post.\n
- [DISCUSSION] - For general culinary discussion.\n
- [TIP] - Helpful cooking tips.\n
\n
### FORMAT:\n
\n
```\n
\n
<span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
</span>\n
```\n
\n
---\n
\n
### Other Cooking Communities:\n
\n
[!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
\n
[!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
\n
[!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
\n
[!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
\n
---\n
\n
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
\n
1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
3. Spam, self promotion, trolling, and bots are not allowed\n
4. Shitposts and memes are allowed until they prove to be a problem.\n
\n
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
"""
+rules: null
+subscriptionsCount: 1
+entryCount: 106
+entryCommentCount: 954
+postCount: 0
+postCommentCount: 0
+isAdult: false
+customCss: null
+lastActive: DateTime @1729503747 {#276
date: 2024-10-21 11:42:27.0 +02:00
}
+markedForDeletionAt: null
+tags: null
+moderators: Doctrine\ORM\PersistentCollection {#238 …}
+ownershipRequests: Doctrine\ORM\PersistentCollection {#234 …}
+moderatorRequests: Doctrine\ORM\PersistentCollection {#223 …}
+entries: Doctrine\ORM\PersistentCollection {#181 …}
+posts: Doctrine\ORM\PersistentCollection {#139 …}
+subscriptions: Doctrine\ORM\PersistentCollection {#201 …}
+bans: Doctrine\ORM\PersistentCollection {#118 …}
+reports: Doctrine\ORM\PersistentCollection {#104 …}
+badges: Doctrine\ORM\PersistentCollection {#82 …}
+logs: Doctrine\ORM\PersistentCollection {#72 …}
+awards: Doctrine\ORM\PersistentCollection {#61 …}
+categories: Doctrine\ORM\PersistentCollection {#1820 …}
-id: 58
+apId: "cooking@lemmy.world"
+apProfileId: "https://lemmy.world/c/cooking"
+apPublicUrl: "https://lemmy.world/c/cooking"
+apFollowersUrl: "https://lemmy.world/c/cooking/followers"
+apInboxUrl: "https://lemmy.world/inbox"
+apDomain: "lemmy.world"
+apPreferredUsername: "cooking"
+apDiscoverable: true
+apManuallyApprovesFollowers: null
+privateKey: null
+publicKey: null
+apFetchedAt: DateTime @1729088003 {#270
date: 2024-10-16 16:13:23.0 +02:00
}
+apDeletedAt: null
+apTimeoutAt: null
+visibility: "visible "
+createdAt: DateTimeImmutable @1697465726 {#272
date: 2023-10-16 16:15:26.0 +02:00
}
} |
|
Show voter details
|