Jerk Pork
The "jerk" cuisine of Jamaica is well-known. Jerk is a traditional Jamaican culinary preparation that combines Taino and African cultures. The pork is marinated in a unique combination of herbs and spices, including Jamaican pimento, thyme, scallion, and scotch bonnet peppers, for a spicy dish. It's then roasted over an open fire made mostly of pimento wood and embers. Jerk is a slow and flavorful cooking method that captures all of the flavors involved in producing an authentic smoked flavor. It's served with hard dough bread or festival as a side dish. This delectable, fiery, and spicy dish will tempt your taste buds. Jerk pig or chicken is a common meal, and vendors serving it can be found all around the island. Jerk chicken cooked in recycled oil barrels is known as Pan Chicken.
Ingredients
- 1 1⁄2 teaspoons ground allspice, 1 1⁄2 teaspoons salt, 1⁄2 teaspoon ground black pepper, 1⁄2 teaspoon ground thyme, 1⁄2 teaspoon ground cinnamon, 1⁄4teaspoon ground nutmeg, 1⁄8 teaspoon ground cloves, 3 green onions, chopped , 3 cloves garlic, minced, 2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno), 1 medium onion, chopped, 1 lemon, juice of, 3 teaspoons oil, 2 teaspoons soy sauce, 2 teaspoons malt vinegar, 1 teaspoon minced gingerroot, 3 -4 lbs cubed pork butt (2 inch chunks)
Directions
- 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.
