Jerk pork

lastay By lastay, 1st Sep 2012 | Follow this author | RSS Feed
Posted in Wikinut>Writing>Columns & Opinions

This is one of the many recipes in my food blog.Jerk cooking is a Jamaican tradition and is much appreciated and loved by people from all over the world.To create a jerk dish it is basically all about the herbs and spices used.

Ingredients

3 lb. of boneless pork loin
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
1 to 2 Tsp of the following (to taste)
ground cinnamon
nutmeg
ginger

Preparation method

Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.Cut the pork up in to smaller pieces.
Use a fork to poke some holes in the pork pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.Leave the pork in the fridge to marinade overnight.

Cooking

Cooking method

Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Serve with festival, salad and the jerk sauce left over for dipping.For more recipes go to http://passionateartofcooking.wordpress.com

Tags

Black Pepper, Cup Olive Oil, Cup Orange Juice, Cup Soy Sauce, Dinner, Food, Jamaica, Jamaican Jerk Spice, Jerk, Medium Onions, Olive Oil, Pepper, Pork, Scotch Bonnet, Scotch Bonnet Pepper, Scotch Bonnet Peppers, Soy Sauce, Spice, Spicey, Tablespoon, Vinegar

Meet the author

author avatar lastay
I love to see a finished piece of work i can be proud of.I love to create articles and i am always writing. You may also find my writings at
http://expertscolumn.com

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