Crispy Pork Bits With Jerk Seasonings Food

JERK PORK RECIPE

Steps:

• Season pork: On a clean work surface, pat cubes of pork dry with paper towels. Transfer pork to a large bowl and drizzle with oil (SEE NOTES). Toss to coat. Sprinkle the pork with jerk seasoning. Season with salt to taste. Use your hands or tongs to mix and toss the pork until thoroughly coated. (NOTE: You may want to wear gloves as the mixture will be spicy. Don't touch your face or eyes until after you wash your hands!)
• Marinate: Cover the bowl with plastic wrap or transfer to a large zip-closure bag and refrigerate for at least 3 hours, or preferably overnight.
• Add to slow cooker: Remove the pork from the refrigerator and allow the meat to sit at room temperature for 30 minutes while you prep the other ingredients. Transfer pork to the bowl of a 5-6 quart slow cooker. Add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar and soy sauce.
• Cook: Cover the slow cooker and cook on LOW for 6-7 hours, or until the pork is fork tender and falls apart easily.
• While the pork is cooking, make the salsa: Combine all the ingredients for the salsa in a medium bowl. Season to taste with salt. Taste and adjust for seasoning. Refrigerate until ready to use.
• Skim fat & strain liquid: Skim and discard the fat from the top of the cooking liquid in the slow cooker. Strain the cooking liquid into a measuring cup or bowl.
• OPTIONAL to Crisp Pork: Use a slotted spoon to transfer the pork to a large rimmed sheet pan lined with aluminum foil. Arrange oven rack to the upper-middle third of the oven. Preheat the oven to BROIL.
• OPTIONAL - Broil: Add ¼ to ½ cup of the strained cooking liquid to the pork and gently toss to coat. Broil 3-5 minutes or until crisp. Remove from the oven, flip the pork and toss with another ¼ to ½ cup cooking liquid. Broil and additional 3-5 minutes. NOTE: Watch the oven carefully as pork can go from golden brown and crispy to burned very quickly!
• Serve: Transfer pork to a serving bowl and drizzle a bit of cooking liquid over the top. Serve hot with salsa in your favorite tacos or over rice! Enjoy!

JAMAICAN JERK PORK CHOPS

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

CRISPY PORK BITS WITH JERK SEASONINGS

Steps:

• Put pork in a deep skillet. Wrap garlic, coriander, chili and cinnamon in cheesecloth and add to pan, along with nutmeg and salt. Add water to cover, and bring to a boil over high heat. Turn heat to low, and simmer until pork is very tender, about 1 1/4 hours, adding water as necessary.
• When pork is soft, remove cheesecloth sack and discard. Raise heat to medium, and boil off all liquid, and then brown pork in its own remaining fat. If pork sticks to pan, add a tablespoon or two of vegetable oil.
• Put a piece of pork on a toothpick, followed by a leaf of cilantro, another bit of pork and another leaf. When skewers are done, serve or set aside for an hour or two. Drizzle with lime juice just before serving.

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.

CRISPY PORK BITS WITH JERK SEASONINGS

Steps:

• 1. Put the pork in a deep skillet or wide saucepan; wrap the garlic, coriander, chile and cinnamon in a piece of cheese cloth and add to the pan, along with the nutmeg and salt to taste. Add water to cover and bring to a boil over high heat. turn the heat to low and simmer until the pork is very tender, about 1 1/4 hours, adding water as necessary. 2. When the pork is soft, remove the cheesecloth sack and discard. Raise the heat to medium-high and boil off all the liquid. 3. If you choose not to grill, you can now brown the pork in its own remaining fat. Garnish with cilantro and serve with lime wedges. Or thread the pork on 8 skewers and, when you're ready to eat, grill them lightly on all side to brown before arnishing and serving.

GRILLED JERK PORK CHOPS

Steps:

• Prepare grill.
• Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)