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 CHOPS
These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 470 calories, Fat 26g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 1190mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.
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
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.
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
JAMAICAN JERK BRINE FOR CHICKEN, PORK ....
Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount.
Provided by Rita1652
Categories Whole Chicken
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
- Proceed with cooking method you desire.
- Roast, Grill, Rotisserie cooking to internal temperature of 175.
- Let rest 10-15 minutes before carving.
Nutrition Facts : Calories 689.7, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 28500.9, Carbohydrate 14.5, Fiber 0.2, Sugar 13.4, Protein 50.4
More about "jamaican style jerk pork recipes"
SIMPLE JAMAICAN JERK RIBS RECIPE - JAMAICANS.COM
From jamaicans.com
AUTHENTIC JAMAICAN JERK PORK RECIPE - HOMESTYLE OVEN …
From my-island-jamaica.com
JAMAICAN JERK PORK SHOULDER (OVEN AND SLOW COOKER …
From burrataandbubbles.com
JAMAICAN JERK PORK RECIPE - JAMAICANS AND JAMAICA
From jamaicans.com
Estimated Reading Time 50 secs
JAMAICAN JERK PORK RECIPE – MY ROI LIST
From myroilist.com
JERK CHICKEN RECIPE | SKIP TO MY LOU
From skiptomylou.org
JAMAICAN JERK JACKFRUIT RECIPE (VEGAN PULLED JERK PORK)
From jamaicans.com
EASY JERK PORK RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
HOMEMADE JAMAICAN JERK SEASONING MIX RECIPE [PDF]
From ads.independent.com
15 JAMAICAN PORK LOIN ROAST RECIPE - SELECTED RECIPES
From selectedrecipe.com
JAMAICAN JERK PORK | SAVEUR
From saveur.com
A RECIPE FOR OVEN-ROASTED JAMAICAN JERK PORK SHOULDER
From thespruceeats.com
JAMAICAN JERK PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
THE GRACE JAMAICAN JERK FESTIVAL LAUNCHES APP, FREE NFT
From jamaicans.com
JAMAICAN JERK PORK RECIPES
From jamaicanfoodnear.com
JAMAICAN JERK PULLED PORK RECIPE - THE SPICE HOUSE
From thespicehouse.com
JAMAICAN JERK MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC JAMAICAN JERK SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love