{"id":1425,"date":"2011-05-05T19:20:04","date_gmt":"2011-05-05T19:20:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1425"},"modified":"2011-05-05T19:20:04","modified_gmt":"2011-05-05T19:20:04","slug":"jerk-schweinelende-aus-jamaika","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/jerk-schweinelende-aus-jamaika\/","title":{"rendered":"Jerk-Schweinelende aus Jamaika"},"content":{"rendered":"

Zutaten<\/strong>
\n900 g Schweinelende
\n2 Scotch-Bonnet-Chilis; alternativ Habaneros
\n2 Bund Lauchzwiebeln; Weisses und Gr\u00fcnes geputzt und in 2,5cm grosse St\u00fccke geschnitten
\n1\/2 Zwiebel; in 2 1\/2 cm grosse St\u00fccke geschnitten
\n1 St\u00fcck Ingwerwurzel 2,5cm; d\u00fcnn geschnitten
\n3 Knoblauchzehen; abgezogen
\n1 El Thymianbl\u00e4ttchen, frisch oder doppelte Menge getrocknet
\n2,5 Tl Piment; gemahlen
\n1\/2 Tl Schwarzer Pfeffer; frisch gemahlen
\n1\/2 Tl Muskatnuss; frisch gemahlen
\n1\/4 Tl Zimt, gemahlen
\n1\/4 Tasse Destillierter Weissweinessig
\n3 El Sojasauce
\n2 El Pflanzen\u00f6l
\n3 El Grobes Meersalz
\n1 El Brauner Zucker
\n1 El Pflanzen\u00f6l; zum Bestreichen
\n2 Tasse Walnuss- oder Eichenholzsp\u00e4ne; 1 Stunde in kaltes Wasser einweichen und abtropfen lassen <\/p>\n

Zubereitung<\/strong>
\nDie Schweinefilets schmetterlingsfoermig in 2 1\/2 cm dicke St\u00fccke schneiden. Dazu die Filets so auf ein Brett legen, dass ein Ende zu Ihnen zeigt. Die Klinge eines langen, schmalen, scharfen Messers parallel zum Brett halten und die Lende der L\u00e4nge nach waagerecht fast ganz durchschneiden, wobei Sie als Rechtsh\u00e4nder rechts anfangen und 2,5cm vor der Kante aufh\u00f6ren. Das Fleischst\u00fcck wie ein Buch aufklappen. Zwischen zwei Lagen Klarsichtfolie leicht mit der Seite eines schwerden Hackbeils oder einer Nudelrolle klopfen, so dass ein Rechteck mit einer gleichmaessigen H\u00f6he von 2,5cm entsteht. Dann mit der Spitze eines K\u00fcchenmessers 1\/2 cm tiefe L\u00f6cher von allen Seiten in die Fleischscheiben schneiden. Die Lenden in einer Auflaufform beiseite stellen. F\u00fcr die W\u00fcrzmischung Chilis, Lauchzwiebeln, Zwiebeln, Ingwer und Knoblauch in der K\u00fcchenmaschine feinhacken. Dann Thymian, Piment, Pfeffer, Muskat, Zimt, Essig, Sofasauce, \u00d6l, Salz und Zucker zuf\u00fcgen und p\u00fcrieren. (Sie k\u00f6nnen die Marinade auch im Mixer p\u00fcrieren, dann alle Zutaten auf einmal hineingeben.)
\nMit einem Teigschaber die W\u00fcrzmischung auf die Fleischscheiben streichen, dabei in die Loecher druecken. Abdecken und mindestens 4 Stunden im Kuehlschrank marinieren, dabei mehrfach wenden. Den Holzkohlengrill auf mittlere Hitze anheizen. Wenn der Holzkohlengrill bereit ist, Holzspaene auf die Kohle streuen. Den Grillrost einfetten. Die Fleischscheiben auf den heissen Rost legen und unter Wenden und mehrfachem Bestreichen mit \u00d6l 16-20 Minuten grillen. Die Haube nur zum Wenden \u00f6ffnen, damit m\u00f6glichst wenig Rauch entweicht.
\nDas Fleisch auf ein Schneidbrett legen und 5 Minuten ruhen lassen. Dann quer zur Faser d\u00fcnn aufschneiden und sofort servieren.
\nHinweis: Jerk wird meist mit der Speckschicht zubereitet, sie k\u00f6nnen das Fett nat\u00fcrlich auch vorher abschneiden. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 900 g Schweinelende 2 Scotch-Bonnet-Chilis; alternativ Habaneros 2 Bund Lauchzwiebeln; Weisses und Gr\u00fcnes geputzt und in 2,5cm grosse St\u00fccke geschnitten 1\/2 Zwiebel; in 2 1\/2 cm grosse St\u00fccke geschnitten 1 St\u00fcck Ingwerwurzel 2,5cm; d\u00fcnn geschnitten 3 Knoblauchzehen; abgezogen 1 El Thymianbl\u00e4ttchen, frisch oder doppelte Menge getrocknet 2,5 Tl Piment; gemahlen 1\/2 Tl Schwarzer Pfeffer; … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[33,47],"tags":[84],"class_list":["post-1425","post","type-post","status-publish","format-standard","hentry","category-grill","category-schwein","tag-lende","item-wrap"],"yoast_head":"\nJerk-Schweinelende 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