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.
JERK PORK SANDWICH
Steps:
- Preheat the oven to 375 degrees F. Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.
- Combine ingredients together.
- Combine all ingredients.
JERK PORK
Make and share this Jerk Pork recipe from Food.com.
Provided by ellie_
Categories Pork
Time P1DT29m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine oil and vinegar. Stir in the next 9 ingredients (green onions - nutmeg).
- Trim fat from pork chops and then place them in a large baggie or marinating dish.
- Pour spice mixture over pork chops and then place bag or dish in a large baking pan and place in the refrigerator for up to 24 hours, turning every 4 hours.
- Allow pork chops to come to room temperature before grilling.
- Place chops on a prepared grill and cover with the lid.
- Grill 5-10 minutes per side or until done.
Nutrition Facts : Calories 868.4, Fat 61.6, SaturatedFat 17.4, Cholesterol 227.9, Sodium 210.5, Carbohydrate 5.6, Fiber 1.9, Sugar 1.8, Protein 69.4
JERK PORK
Posting for ZWT5 The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise. Recipe from. www.globalgourmet.com
Provided by daisygrl64
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the peppers, onions, and ginger in a jar of a food processor and pulse until smooth.
- Add the chile paste and oil and blend.
- Then add the allspice, oregano, and water.
- Rub this mixture all over the pork.
- Marinate overnight.
- Barbecue pork fillets or roast in a 400 degree oven.
Nutrition Facts : Calories 594.6, Fat 28.2, SaturatedFat 6.8, Cholesterol 214.3, Sodium 178.9, Carbohydrate 9.1, Fiber 1.5, Sugar 4.2, Protein 72.8
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.
Nutrition Facts : Calories 226 calorie, SaturatedFat 2 grams, Carbohydrate 0 grams
JERK PORK SPARERIBS
Steps:
- Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
- Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.
JERK PORK NACHOS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack. Bake, then top with sliced fresh jalapenos, cilantro and lime juice.
JAMAICAN JERK PORK
Yet another Jerk recipe, but so far this has been the the best I have tried to date. My inability to get scotch bonnets at the local market here in Canada inspired me to grow my own. I have made this recipe with habaneros, but I prefer the scotch bonnet or the Jamaican Red Mushroom peppers. I use 10 scotch bonnet peppers for screaming hot jerk. Use 1-2 if your not used to hot foods. Advance Preparation - At least 4 hours for marinating the meat. Overnight preferred. Special Equipment - two cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained. I use a gas grill and a small metal wood chip box that sits on a side burner. Note: Don't worry too much about chopping the veggies neatly or really fine. They'll all be thrown in a blender anyways.
Provided by nlife
Categories Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 509.3, Fat 19.8, SaturatedFat 5.3, Cholesterol 149.7, Sodium 6124.4, Carbohydrate 30.6, Fiber 4.5, Sugar 7.9, Protein 53.2
JERK PORK CHOPS
A 30 minute home-cooked meal for all of us cooks on the go! Start some rice on to cook and while the chops are cooking, whip up a quick salad. Recipe from Elizabeth Baird's Canadian Living book "Make it tonight". The amount of cayenne is totally up to you...if you have some hot peppers available,by all means add them into the marinade...traditionally Scotch Bonnet Peppers are used in Jerk Marinades. This recipe can easily be used for chicken as well....slash the chicken at even intervals and cover with marinade.
Provided by Lorrie in Montreal
Categories Pork
Time 25m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slash fat around chops at intervals.
- In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne.
- Rub mixture on both sides of chops.
- In small roasting pan, roast chops in oven preheated to 375°F(190°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.
Nutrition Facts : Calories 185.9, Fat 9.3, SaturatedFat 2.5, Cholesterol 56.6, Sodium 576.1, Carbohydrate 2.7, Fiber 0.6, Sugar 0.7, Protein 22.1
JERK PORK
Categories Pork Marinate Cocktail Party New Year's Eve Spice Hot Pepper Winter Grill/Barbecue Gourmet
Yield Makes enough to top about 60 hors d'oeuvres
Number Of Ingredients 17
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.
JERK PORK WITH RICE & BEANS
A speedy version of a Jamaican pork jerk favourite - loads of flavour, not too spicy
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 833 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 4 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 2.37 milligram of sodium
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