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| 400 Gramm | Jerked shoulder of pork |
| 1 Esslöffel | sugar |
| 50 Milliliter | white wine vinegar |
| 50 Milliliter | water |
| | salt |
| | pepper |
| 1 | Cucumber |
| 200 Milliliter | Natural yoghurt |
| 2 | cloves garlic peeled, crushed |
| 1 Esslöffel | Mint; freshly chopped |
| 4 | Mint tops to garnish |
| | salt |
| | pepper |
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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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