Chilled Melon Soup with Jerked Pork

1. 1

   To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste.

2. 2

   (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.)

3. 3

   Rub the pork with the paste, wearing rubber gloves, as the pepper can burn.

4. 4

   Cover loosely and refrigerate for 1 day.

5. 5

   One hour before serving, wipe off the marinade with a towel.

6. 6

   Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees.

7. 7

   Cool.

8. 8

   To make the soup, finely puree the tomatoes, melon, 2 cucumbers, salt, pepper, chili- pepper flakes and buttermilk in a blender or food processor, working in batches.

9. 9

   Transfer to a bowl and stir in the orange zest, mint and coriander.

10. 10

    Adjust the seasoning and chill.

11. 11

    Slice the remaining cucumber into i-inch half-moons and refrigerate.

12. 12

    Ladle the soup into 6 bowls.

13. 13

    Toss the diced pork with the cucumber half-moons and add to the bowl.

14. 14

    Garnish with mint and coriander leaves.

* Per serving · 4 servings · Values may vary.