Jerk Pork St Thomas Style 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:

• Place the pork in a large bowl or in a zip-top bag set inside the bowl. In a large measuring cup, combine all the brine ingredients with 3-1/2 cups water. Stir until the salt and sugar dissolve. Pour the brine into the bag with the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 2 and up to 6 hours.
• In a blender, purée the garlic, chiles, onion, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon, and nutmeg. Stir the rum and molasses into 1 cup of the mixture and reserve for basting. Remove the pork from the brine and pat dry. Discard the brine. Use a fork or the tip of a sharp knife to poke holes all over the pork. Return to the bag or bowl. Pour the remaining marinade over the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 8 and up to 24 hours.
• Prepare a grill for indirect cooking over medium-low heat (300°F to 325°F) following the directions below. Remove the pork from the marinade and place on the cool side of the grill, fat side up. Cover the grill and cook for 2 hours. Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it's used up. Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190°F in the center, another 5 to 6 hours, checking the temperature on the grill. Transfer the pork to a cutting board. Let it rest until cool enough to handle. Remove teh pork from teh bone, cut into 2-inch chunks, and serve.

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 ST. THOMAS STYLE

Steps:

• Trim the tenderloins of fat.
• Process the chilies, onion, and ginger into a smooth puree using a blender or food processor. Add the chile paste, peanut oil, soy sauce, allspice, garlic salt, and bay leaf and process to blend well.
• Divide the marinade in half and, wearing rubber gloves, rub half the marinade over the pork. Cover the tenderloins with plastic wrap and let refrigerate overnight in the refrigerator. Reserve the remaining marinade.
• When ready to cook, prepare a hot fire in your grill. Remove the pork from the marinade and pat dry with paper towels.
• Place directly over the coals, cover, and cook, turning every 10 minutes, until an instant-read meat thermometer inserted into the center registers at least 145 degrees F, about 30 minutes. Cover between turns. If you like your pork more done, then aim for 155 to 165 degrees F.
• Combine the reserved marinade in a small saucepan with the water and simmer gently over low heat for 10 to 15 minutes, stirring to prevent scorching or burning.
• Remove the pork from the grill and let it rest for 10 minutes before slicing. Serve with the heated marinade and barbecue sauce on the side.

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.