Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

Name: Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cans black-eyed peas; 3 whole red bell peppers; 3 tablespoons unsalted butter; 4 cloves garlic; 1¼ cups fresh bread crumbs; ½ cup fresh cilantro; 2 large eggs; 2 tablespoons ground cumin; 1½ tablespoons coarse salt; 1½ cups yellow cornmeal; 1¼ cups vegetable oil; 1 cup mayonnaise; 1 serving jerk pork

A Caribbean-inspired dish featuring crispy black-eyed pea cakes seasoned with cumin and cilantro, topped with a creamy red pepper mayonnaise and spicy jerk pork. The combination creates a delicious fusion of textures and flavors.

6 servings

1 hr 20 min

Published October 4, 2025

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Ingredients

•4 cans black-eyed peas
•3 whole red bell peppers
•3 tablespoons unsalted butter
•4 cloves garlic
•1¼ cups fresh bread crumbs
•½ cup fresh cilantro
•2 large eggs
•2 tablespoons ground cumin
•1½ tablespoons coarse salt
•1½ cups yellow cornmeal
•1¼ cups vegetable oil
•1 cup mayonnaise
•1 serving jerk pork

Cooking Instructions

1.
Mash half of peas in a bowl with a fork and stir in remaining peas.
5 min
2.
Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
10 min
3.
Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.
30 min
4.
Preheat oven to 400°F.
5 min
5.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.
20 min
6.
Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.
10 min

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

6 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cans black-eyed peas

•3 whole red bell peppers

•3 tablespoons unsalted butter

•4 cloves garlic

•1¼ cups fresh bread crumbs

•½ cup fresh cilantro

•2 large eggs

•2 tablespoons ground cumin

•1½ tablespoons coarse salt

•1½ cups yellow cornmeal

•1¼ cups vegetable oil

•1 cup mayonnaise

•1 serving jerk pork

Cooking Instructions

Mash half of peas in a bowl with a fork and stir in remaining peas.

5 min

Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.

10 min

Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.

30 min

Preheat oven to 400°F.

5 min

Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.

20 min

Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.

10 min