Grilled Jerk Pork Skewers Recipe

• 1 habanero or Scotch bonnet chile, seeded
• 1 cup lightly packed fresh cilantro
• 1/2 cup extra-virgin olive oil
• 4 scallions, white and green parts, lightly chopped
• 6 medium cloves garlic
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon ground allspice
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 pounds pork loin, cut into 1-inch cubes
• Bamboo skewers, soaked in water for at least 30 minutes prior to use
• 1/2 cup sour cream
• 1/2 teaspoon freshly grated lime zest
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. Place all of the ingredients for the paste in the jar of a blender and blend until smooth. Place pork chunks in large Ziploc bag and pour in the paste, seal and toss to evenly distribute; open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 3 hours.
2. In a small bowl, whisk together the ingredients for the sauce. Set aside.
3. While the charcoal is lighting, thread the pork chunks onto the skewers.
4. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.
5. and
6. the grilling grate. Place the skewers on the grill and cook until the meat is cooked through, about 6 to 8 minutes, turning three or four times during grilling. Serve immediately with the honey-lime sauce.

scotch, cilantro, extravirgin olive oil, scallions, garlic, fresh ginger, sugar, lime juice, ground allspice, kosher salt, freshly ground black pepper, pork loin, skewers, sour cream, freshly grated lime zest, extravirgin olive oil, honey, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/09/grilling-jerk-pork-skewers-recipe.html (may not work)