Wednesday, October 21, 2015

Jerk Pork


So I visited Jamaica for the very first time in September to celebrate my 25th birthday and boy was my taste buds grateful for that trip(HAHA). Every single food I tried was just AMAZING!!! So I will be trying out some of the foods I tried out there in an attempt to relive those savory mmhmm moments I had in Montego Bay.
Today we will be trying jerk pork(can use beef or lamb if you don't like pork). The ingredients are quite similar to the Jerk Chicken only difference here is the pork lol.


Ingredients:

  • 2- 3 lbs of pork loins or pork chops or ribs 
  • 6 scotch bonnet(hot Jamaican pepper, jalapeƱo can be used as substitute)
  • 6 cloves of garlic
  • 3 onions
  • 2 tablespoons thyme
  • 2 tablespoons  all spice
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 teaspoon ginger
  • 1 cup orange juice
  • 1 cup white vinegar
  • 1/2 cup olive oil
  • 1 lime (juiced)
 
Optional Ingredients
  • 1 teaspoon cinnamon(optional)
  • 1 teaspoon nutmeg(optional)
Method:
  1. Wash and chop all ingredients the vegetables don't need to be finely chopped since they will be blended soon.
  2. Blend all ingredients with the exception of the pork to make your sauce
  3. Season the pork with the jerk sauce and allow it to marinate for about 2hrs(if you are in a rush) or overnight(to get the pork to be well soaked with the seasoning)
  4. If you have a charcoal grill this would be amazing on it BUT during winter time(LOL) just preheat your oven at 360 -400 degrees F(depending on how your oven is) and grill the pork until its well cooked. Keep brushing some jerk seasoning over the pork while its grilling/baking
  5. Can be served with some dumplings, festival, fried rice,mac n cheese,jollof OR any dish of your choice OR as an appetizer!!
ENJOY!!!!!!!
I used ribs for this particular one and chopped some on pieces 

The stages of making the jerk pork