Grilled Pork Rack with Caribbean Jerk Spices

Ingredients:

Brine and pork

• 1 piece of center part of pork loin (1.4 kg), without spine
• 1/2 cup coarse salt
• 1/2 cup brown sugar
• 12 sprigs of fresh thyme
• 10 allspice peas
• 10 black peppercorns
• 8 carnation buds
• 4 cinnamon sticks
• A 10cm piece of fresh ginger, sliced.
• 2 bay leaves
• 1 head of garlic, cut in half
• 1 onion, cut into quarters

Jerk dry spice mix

• 2 tbsp. ground coriander
• 2 tablespoons ground ginger
• 2 tbsp. l. brown sugar
• 1 tbsp garlic powder
• 1 tablespoon habanero pepper powder
• 1 tbsp onion powder
• 2 tsp coarsely ground black pepper
• 2 tsp dried thyme
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 2 tbsp. l. rapeseed oil (canola)

Preparation:

1. For the brine and pork: In a large skillet, bring 12 cups of water to a boil with the salt, brown sugar, thyme, allspice, black pepper, cloves, cinnamon sticks, ginger, bay leaves, garlic, and onion. Simmer until the sugar and salt dissolve. Let cool completely.
   
   Place the pork in the brine, pressing it down with a plate, cover with cling film and refrigerate for at least 12 hours or up to 24 hours.
2. Remove the meat from the brine, rinse thoroughly with cold water, and pat dry. Place it on a wire rack set over a baking sheet and refrigerate for an hour. Remove from the refrigerator 30 minutes before cooking.
3. For the spice mix: In a small bowl, combine the cilantro, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon, and cloves. Brush the meat with canola oil and rub with the spice mixture.
4. Prepare the ceramic grill: Place hot coals inside and set the grate. Once hot, place the pork fat-side down and cook until the pork begins to brown.
   
   Remove the meat and grill grate, sprinkle soaked wood chips on the coals, add a ceramic plate, replace the grate, and return the meat to the grill, seared side up.
   
   Close the grill and set it to maintain the temperature at 160°C (325°F). Cook the pork for 75-90 minutes, until a thermometer reads 60°C (140°F). Let the meat rest for 10 minutes before slicing.