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How To Make Jerk Pork, Caribbean Salsa, Rice & Beans - WELL DUNN with Jourdan Dunn

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Published on Dec 3, 2012

In the premiere episode of Well Dunn, fashion maven Jourdan Dunn heats up the kitchen with Jamaican styled jerk pork, rice and beans, and Caribbean salsa while she dishes on shooting the Vogue Italia "All Black" issue with Steven Meisel. Shot on location at The Fat Radish.

Ingredients:

Jerk Pork:
- Belly Pork

Marinade:
- 4 Scotch Bonnet Peppers
- 1 Garlic Bulb
- Fresh Ginger
- Spring Onion
- Fresh Thyme
- Soy Sauce
- Dark Rum
- Honey
- Salt
- Black Pepper
- Nutmeg
- All Spice
- 2 Limes
- Extra Virgin Olive Oil

Rice and Beans:
- Basmati Rice
- Red Kidney Beans
- Spring Onion
- Garlic
- Coconut Cream

Caribbean Salsa:
- 2 Plum Tomatoes
- 1 Mango
- Cilantro
- Red Wine Vinegar

Produced and Directed by Daniel Dewes for Scheme Engine
Executive Produced by Devin Chanda for Scheme Engine
Cinematography by David Raboy, Eric Swiecinski, and Ben Vogel
Edited by Daniel Dewes
Sound Recorded/Mixed by Alexander Dadras
Color Correction by Thomas Stigler
Graphic Design by Sean Ferguson
Music by Jesse O'Connell and Alex LaLiberte

Special Thanks to Ben Towill and Phil Winser at Silkstone/The Fat Radish: http://thefatradishnyc.com/.

Watch more Well Dunn: http://bit.ly/welldunn_lifeandtimes

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