JAMAICAN-STYLE JERK PORK
Jerk pork is Usain Bolt's favourite meal - inspired by his Aunt Lilly, you'll find it hard not to love this, too. Making the jerk sauce from scratch creates smells and flavours you won't believe, and I'm serving it up with proper Jamaican yams and dumplings. Comfort food at its best.
Provided by Jamie Oliver
Categories Mains Pork Dinner Party Pork belly Vegetables Stew
Time 5h
Yield 8
Number Of Ingredients 20
Steps:
- To make the jerk sauce, trim and roughly chop the spring onions, peel the garlic, deseed the chillies and place it all in a blender. Strip in the thyme leaves, then tear in the bay leaves, discarding the stalks. Add the remaining sauce ingredients and a splash of rum. Blitz until smooth, loosening with a little oil, if needed.
- Massage half the jerk sauce into the pork belly, then cover and marinate in the fridge for at least 2 hours, preferably overnight.
- When you're ready to cook, preheat the oven to 150ºC/300ºF/gas 2.
- Place a large, wide, ovenproof pan on a medium-high heat with 1 tablespoon of oil. Chop the pork into 5cm chunks and add to the pan with 3 bay leaves. Cook for 10 to 15 minutes, or until the pork is golden all over and any liquid has bubbled and boiled away.
- Peel, finely slice and add the onions, then cook on a low heat for 10 minutes, or until soft and sticky. Turn the heat up to high, add a good splash of rum and allow to bubble away, then stir in the remaining jerk sauce and 250ml of water.
- Bring to the boil, then cover and cook in the oven for 3 to 4 hours, or until sticky and reduced and the meat is tender, adding a splash of water if it's too dry. You want it nice and juicy, but it's not a stew!
- With around 25 minutes to go, peel the yams and chop into rough 2cm chunks. Parboil in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Place in a large ovenproof frying pan on a medium-high heat with the butter, a good drizzle of oil and the remaining bay leaves. Fry for 10 minutes, or until golden.
- Meanwhile, remove the pork from the oven, cover and put aside, then turn the temperature up to 200ºC/400ºF/ gas 6.
- Transfer the yams to the oven for 15 minutes, or until crisp and cooked through.
- Make the dumplings by mixing the flour, cornmeal, a good pinch of sea salt and 250ml of cold water to form a sticky dough. Knead well on a flour dusted surface, then roll into a sausage shape and tear off golfball-sized pieces.
- Roll into balls, flatten slightly with your hands, then place in a pan of boiling salted water for 15 minutes, or until puffed up and cooked through, turning occasionally. Drain and serve with the jerk pork and crispy yams.
Nutrition Facts : Calories 810 calories, Fat 30.1 g fat, SaturatedFat 10.8 g saturated fat, Protein 56.7 g protein, Carbohydrate 82.2 g carbohydrate, Sugar 9.3 g sugar, Sodium 1 g salt, Fiber 4.1 g fibre
JAMAICAN JERK PORK
This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!
Provided by Diana Adcock
Categories Pork
Time 18h
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
QUESADILLAS
Provided by Molly O'Neill
Categories weekday, appetizer, main course
Time 45m
Yield 6 quesadillas
Number Of Ingredients 7
Steps:
- Lay a tortilla on a work surface and crumble one slice of goat cheese over it. Top with 1/2 cup of either pork or vegetables or both, sprinkle with scallions and crumble one more slice of cheese over the top. Cover with another tortilla and press down lightly. Continue until all 12 tortillas are used.
- Place a heavy skillet over medium heat. Add 1 tablespoon of oil, and cook a tortilla until lightly browned on the bottom, 2 to 3 minutes. Turn and cook the other side until it's browned and the cheese is melting. Transfer to a platter and keep warm. Add more oil if necessary and continue until all tortillas are cooked.
- When ready to serve, slice the tortillas into wedges, sprinkle with cilantro and serve with the salsa and sour cream on the side.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 306 milligrams, Sugar 1 gram, TransFat 0 grams
JERK PULLED PORK WITH BANANA SALSA
The perfect party sharing dish is spiced up with Caribbean seasoning and served with a fruity coarse salsa
Provided by Sarah Cook
Categories Main course
Time 8h
Number Of Ingredients 16
Steps:
- The day before, mix the sea salt and 200g of the sugar in a large food bag. Add the pork and coat it well, then leave it in the fridge overnight.
- The next day, remove the pork and wipe the meat down with kitchen paper to remove any excess sugar or salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate a little in the fridge, then 30 mins before you start cooking, bring it out to room temperature.
- Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices and roast for 1 hr more until the outside is charred and the inside tender. Rest the pork on a platter for 20 mins and pour any juices from the tin into a fat-separating jug.
- Put the diced banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander stalks and leaves, and some seasoning.
- Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve the pork with the wraps, beans, banana salsa, yogurt and shredded lettuce, if you like.
Nutrition Facts : Calories 822 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 34 grams sugar, Fiber 8 grams fiber, Protein 52 grams protein, Sodium 2.4 milligram of sodium
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