Chilled Melon Soup with Jerked Pork

Ingredients

• 1/4 cup whole allspice
• crushed or grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons coriander seeds
• 1 white onion
• coarsely chopped
• 3 garlic cloves
• crushed
• 1/2 Scotch bonnet pepper
• chopped (about 1 teaspoon)
• or 1 teaspoon hot sauce
• 1/4 cup white wine
• 1 teaspoon cider vinegar
• 3 to 4 pounds boneless pork loin
• 3 cups ripe tomatoes
• peeled and seeded
• 2 cantaloupes
• peeled
• seeded and cut into 1-inch chunks
• 3 cucumbers
• peeled
• seeded and cut into 1-inch chunks
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 18 teaspoon chili-pepper flakes
• 1 cups buttermilk
• 2 teaspoons minced orange zest
• 2 tablespoons minced fresh mint
• plus more for garnish
• 2 tablespoons minced fresh coriander leaves
• plus more for garnish

Instructions

1. To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste.
2. (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.)
3. Rub the pork with the paste, wearing rubber gloves, as the pepper can burn.
4. Cover loosely and refrigerate for 1 day.
5. One hour before serving, wipe off the marinade with a towel.
6. Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees.
7. Cool.
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. Transfer to a bowl and stir in the orange zest, mint and coriander.
10. Adjust the seasoning and chill.
11. Slice the remaining cucumber into i-inch half-moons and refrigerate.
12. Ladle the soup into 6 bowls.
13. Toss the diced pork with the cucumber half-moons and add to the bowl.
14. Garnish with mint and coriander leaves.