DINNER RECIPES forum: Jamaican Jerk Pork

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Oct 29, 2010 8:30 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
This is a way to grill it outdoors. You can also cook it without using these spices by using the Jerk sauce recipe listed in SAUCES, CONDIMENTS & SPICES.

Jamaican Jerk Pork
Thumb of 2010-11-14/Lynxx/1fc73c
4 lbs pork shoulder or butt, cut into large, rough pieces about 3 inches cubed.
4 fresh cinnamon sticks, chopped
**2 oz pimento
3 corns allspice
6 stalks scallion, chopped
sea salt
2 scotch bonnet peppers, chopped, with or without seeds (seeds make it more hot)
coarse ground black peppercorns

Wash and dry the pork off with paper towels. Make sure it's cubed as mentioned above.
Place the scallions, pimento, hot peppers, allspice, cinnamon, salt and pepper into a large mortar and pestle. Pound them together until you have a thick paste.
Rub the paste all over the pork and leave it for at least 4 hours or overnight in the refrigerator.
When you are ready to cook up, place the seasoned meat on the grill of a barbecue.. Lift the grill to the highest notch on the barbecue and gently cook the meat
over charcoal made from burning green pimento wood.
Alternatively use normal charcoal and from time to time throw in some green pimento leaves or sticks.
This will give the meat the required aroma. Turn the meat over when one side is done.
The pork should be ready in about 45 minutes to an hour. Serves 4
it is excellent served with chopped mango or mango chutney, and roasted red and green bell peppers.
**Pimento is a type of red pepper. If you can't locate it, try using regular red bell peppers

[Last edited Nov 13, 2010 8:44 PM CST]
Quote | Post #462275 (1)

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