We are sure you've heard and maybe even had Jamaican jerk chicken, well here is a recipe for jerk pork. The funny thing about Jamaican jerk seasoning is that it goes great with almost any kind of meat. In this cooking how-to video Tracy cooks some authentic Jamaican jerk pork. Follow along and learn how to prepare jerk pork.
Ingredients for jerk pork:
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)
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquefied 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.
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.
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