Caribbean Jerk Pork Food

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

JAMAICAN JERK PORK

Steps:

• Using the tip of a paring knife, make holes 1/4 inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
• Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 TBSP's of oil and process to a smooth puree. Or puree all of these ingredients in a blender.
• Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . Let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. The best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
• Set up the grill for direct grilling. If using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
• If using a charcoal grill, preheat it to medium.
• When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. When not turning the meat, keep the grill covered to hold in the smoke.
• Alternatively, you can also use a spit and cook the tenderloins on a rotisserie. I bought a whole tenderloin and cut it into 2 lbs pieces. I then basted the pork with the extra marinade throughout cooking. Cook to an internal temperature of 130F - 135F or until desired done-ness and remove from grill. It will continue to raise in temperature to 140-145F as it rests under tinfoil.
• Transfer the pork to a cutting board cover with tinfoil and let rest for 5 minutes. Cut it into thin diagonal slices and serve with your choice of sides. Makes FANTASTIC sandwiches the next day.

SLOW COOKER JERK PULLED PORK SANDWICHES

Steps:

• Sprinkle the pork all over with salt and pepper. Transfer to a 6- to 8-quart slow cooker insert. Add the Jamaican Style Jerk Cooking sauce, vinegar, onions and garlic. Cover and cook on low for 8 hours.
• Remove the pork from the slow cooker and strain the cooking liquid into a small saucepan. Bring the cooking liquid to a boil and then lower to a simmer and cook until reduced by about half.
• Meanwhile, shred the pork with a fork. Add the reduced cooking liquid to the shredded pork and season with salt and pepper.
• Serve the pulled pork on potato rolls with coleslaw, mango chutney and sweet potato chips on the side.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

GRILLED JAMAICAN JERK BONELESS PORK WITH ROASTED BANANA MANGO SALSA

Steps:

• Preheat oven to 350 degrees F.
• Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
• After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
• On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
• In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.

CARIBBEAN JERK SLIDERS

Steps:

• Preheat a grill pan over medium-high heat. In a large bowl, combine the beef, allspice, cayenne, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper and gently mix just until combined.
• Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
• Grill the sliders until the internal temperature reads 150˚, 2 to 3 minutes per side. Place a slice of cheese on each patty once you flip them. The cheese will melt over the sides of the patties. Remove the patties to a plate and cover loosely with foil to rest.
• While the patties rest, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes.
• Assemble the sliders by putting a tablespoon-size dollop of the ketchup on the top and bottom buns, topping the bottom bun with the patty and finishing with an onion ring on top of each. Serve with the remaining onion rings and ketchup on the side.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

JERK PORK

Steps:

• Make marinade:
• Pur&ée marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.
• Marinate pork, then grill:
• Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours. Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side. (Discard any remaining marinade in bag.) Transfer pork to a plate to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered.

CARIBBEAN JERK PORK

Steps:

• Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on high or preheat the broiler.
• In a food processor or blender, process all the seasoning blend ingredients until smooth. Transfer to a large shallow glass dish.
• Add the pork to the seasoning blend, turning to coat. Cover and refrigerate for 15 to 20 minutes, turning occasionally.
• Grill the pork or broil about 4 inches from the heat for 5 to 6 minutes on each side, or until slightly pink in the center. Sprinkle with the salt. Serve with the lime wedges to squeeze on top.
• Cook's Tip on Jerking and Jerk Seasoning
• Jerking, a method of cooking in Jamaica, involves rubbing meat with, or marinating it in, a fiery-hot, intensely flavored mixture, then grilling it. Although chicken and pork are the most commonly jerked foods, beef, goat, and fish can also be prepared this way. Jerk seasoning almost always includes some Scotch bonnet or habanero chiles, but we lowered the heat a notch here by using jalapeño. Other very typical jerk seasonings are allspice, cinnamon, ginger, nutmeg, cloves, thyme, garlic, and onions.
• Nutrition information
• (Per serving)
• Calories: 173
• Total fat: 6.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 66mg
• Sodium: 229mg
• Carbohydrates: 8g
• Fiber: 1g
• Sugars: 5g
• Protein: 22g
• Calcium: 42mg
• Potassium: 349mg
• Dietary Exchanges
• 1/2 other carbohydrate
• 3 lean meat

CARIBBEAN JERK SAUCE

Steps:

• Saute onions in butter in a sauce pan.
• whisk in all other remaining ingredients and bring to boil.
• Simmer for 45 minutes.
• Enjoy.
• *make a slurry with the cornstarch before adding*.

JAMAICAN JERK PORK

Steps:

• In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
• Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
• Transfer to cutting board; tent with foil and let stand 5 minutes.
• Cut into 1/2-inch (1 cm) thick slices.

CARIBBEAN STYLE PORK

Steps:

• cut pork into bitesize pieces and fry in oil
• add chopped onion and tinned tomatoes
• and all spices stir well and cook for a few minutes
• add chicken stock, optional rum and coconut cream simmer until cooked.. about 20 minutes
• serve with rice.. preferably rice and peas...enjoy

JERK PORK WITH RICE & BEANS

Steps:

• Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.
• While the pork is frying, pour 150ml/1⁄4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.
• Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.