Season and spice the jerked pork shoulder. Roast till well done. Cool and cut into 1/2cm dice. Mix the sugar, vinegar, water, salt and pepper. Cut the cucumber in half. Peel one half and cut the flesh without the pips into 1/2cm cubes. The other half should be fluted and cut into very thin slices. Marinate this in the sugar and vinegar mix. Mix the yoghurt with the garlic, chopped mint, cucumber and jerked pork. Mix well. Place a 6cm wide ring in the middle of a plate. Lay the thinly sliced cucumber around it, overlapping slightly. Fill the ring with the jerk pork mix. Remove the ring and garnish with the mint tops.
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|Serving Size: 1 Serving (961g)|
|Recipe Makes: 1|
|Calories from Fat: 680 (53%)|
|Amt Per Serving||% DV|
|Total Fat 75.5g||101 %|
|Saturated Fat 27.1g||136 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 296mg||91 %|
|Sodium 721.6mg||25 %|
|Potassium 2211.8mg||58 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 63.1g|
|Protein 82g||117 %|
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Calories per serving: 1276
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