CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
CARIBBEAN SAUCE FOR CHICKEN OR PORK
Make and share this Caribbean Sauce for Chicken or Pork recipe from Food.com.
Provided by Iowahorse
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
- Pour desired amount of sauce into small bowl.
- Brush on chicken or pork frequently the last 10 minutes of grilling.
- Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
- Store unused portion of sauce in refrigerator up to 3 weeks.
Nutrition Facts : Calories 614, Fat 37.8, SaturatedFat 7.7, Cholesterol 17.6, Sodium 4135.1, Carbohydrate 58.5, Fiber 11.8, Sugar 10, Protein 15.6
CARIBBEAN PORK SAUCE
Steps:
- 1)In a large stock pot combine all ingrediants, stir to dissolve sugar, and bring to a simmer. 2)Continue to simmer and reduce over medium heat until "nappe" consistency developes- thick enough to coat the back of a spoon. 3) strain and press ingrediants through a strainer to extract juices. Serve sauce warm. Can be used as a marinade/glaze prior to roasting, or served as a finishing sauce over the finished pork
CARIBBEAN PORK TENDERLOIN WITH RUM JEZEBEL SAUCE RECIPE - (4.4/5)
Provided by june
Number Of Ingredients 12
Steps:
- Brush pork tenderloins with orange juice. Stir together brown sugar, Caribbean jerk seasoning and salt. Rub mixture evenly over pork tenderloins. Place on a lightly greased rack in a roasting pan. Bake at 425 degrees for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove pork from oven, and loosely cover with aluminum foil. Let stand until thermometer registers 160 degrees (about 5 minutes). Serve with Rum Jezebel Sauce. For sauce, whisk together orange marmalade (or pineapple preserves), apple jelly and remaining ingredients. Cover and chill until ready to serve.
CARIBBEAN PORK WITH PINEAPPLE
Make and share this Caribbean Pork With Pineapple recipe from Food.com.
Provided by Charlotte J
Categories Pineapple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season pork with salt.
- Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
- Cover and refrigerate about 1 hour.
- Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
- Transfer pork to a shallow baking dish.
- Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
- Add garlic and cook 30 seconds.
- Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
- Cover pork and bake in a 350 degree oven for 20 minutes.
- Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
- Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.
Nutrition Facts : Calories 355.4, Fat 14.7, SaturatedFat 3.1, Cholesterol 98.3, Sodium 295.8, Carbohydrate 17.6, Fiber 2.3, Sugar 11.9, Protein 33.1
CARIBBEAN SWEET AND SOUR PORK
The following recipe calls for boiling the pork, which removes even more fat from the already lean pork filet. The sauce is practically fat free. You can also prepare this dish substituting cooked chicken, beef, fish, or shellfish for the pork. Recipe is from Club Med 1. Club Med 1 is the world's largest sailboat, over 600 feet of luxury, designed to take guests to the islands of their fantasies.
Provided by Olha7397
Categories Caribbean
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes-until the green peppers lose their rawness, but aren't cooked thoroughly.
- Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
- Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
- Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open-if it's not pink inside, it's done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
- Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
- NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
- Burt Wolf * Eating Well.
Nutrition Facts : Calories 528.2, Fat 28.6, SaturatedFat 8.4, Cholesterol 107.3, Sodium 769.3, Carbohydrate 33.1, Fiber 2.1, Sugar 26.5, Protein 35.7
MIDNIGHT CARIBBEAN PORK SANDWICHES
These sandwiches are so tasty! They've got depth of flavor - savory, sweet, piquant, subtle and sublime. They're super easy to make and worth the (slow cooker) wait. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 484 calories, Fat 29g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 400mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
CARIBBEAN BBQ SAUCE II
Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.
Provided by BAJATHECAT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 12.7 g, Cholesterol 0.1 mg, Fat 1.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 271.8 mg, Sugar 10.4 g
CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CARIBBEAN CHIPOTLE PORK SLIDERS
Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers Lunch
Time 8h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
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5/5 (11)Calories 422 per servingServings 6
- Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.
- Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.
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- In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
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