Jamaican Jerk Pork

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This meal is a little longer in preparation, but it’s well worth it.

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To do this dish, you will need:

 

3 lb. of boneless pork loin  or short-cut ribs

6 sliced jalapeno peppers 

2 Tbsp. thyme

2 Tbsp. ground allspice

1 bulb of garlic, finely chopped

3 medium onions, finely chopped

2 Tbsp. sugar 

2 Tbsp. salt

2 Tsp. ground black pepper

1/2 cup olive oil

1/2 cup soy sauce

juice of one lime

1 cup orange juice

1 cup white vinegar

ground cinnamon to taste

nutmeg to taste

ginger to taste

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 Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquified by the blender. 

Blend all of the ingredients, except the pork, in a blender to make the jerk sauce. 

Cut the pork into small 1” cubes.  Use a fork to poke some holes in the meat.

Rub the sauce in to the meat, saving some for basting and dipping later. 

Leave the pork in the fridge to marinade overnight. 

Grill the meat slowly until cooked, turning regularly.

Baste with some of the remaining marinade whilst cooking.

For best results, cook over barbecue on medium high heat.

This can also be cooked in an oven, at 400°, on a grill rack in a roaster pan. Just turn the meat after 20 minutes.

This can be served with fried yams, salad and the jerk sauce left over for dipping. 

You can adjust the amount of spice you want to taste or feel just by adding or removing the jalapeno peppers.

 

These are ribs done the same way. Just as tasty or more so because the bones pick up the flavor as well.