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Singapore Jerk Sauce with Pork Medallion or Prawns

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Ingredients
  

  • 500 g Pork Filet cut into 5 cm thick (or Prawns)
  • 1 Tbsp Soya sauce
  • 2 Tbsp Coriander seeds powder
  • 1 Tbsp Cooking Oil

Jerk Sauce

  • 1 bunch Coriander Leaves
  • 6 cloves Garlic
  • 1 Thumbsize Ginger
  • 2 bunches Spring/Green Onions
  • 1 Chili
  • 1 tsp Mixed Spices
  • 2 tsp Black Peppercorn
  • 4 Mid-size Tomatoes
  • 1 Tbsp Honey
  • 1 Tbsp Soya Sauce
  • 1 Tbsp Lime Juice

Instructions
 

  • Season the protein with soya sauce and the coriander powder. Set aside.
  • Place all jerk ingredients in a mixer and process till smooth.
  • Heat up a pan with oil to fry the seasoned port for 2 minutes a side. Remove and store.
  • Get rid of all but 1 spoonful of oil. Pour the jerk sauce into the pan, cook till thickens.
  • Place the protein into the sauce and cook for another 15 minutes, remove and serve.