JERK PORK RECIPE RECIPES

Name: Jamaican Jerk Pork
Cook time: 8 h
Total time: 18 h
Yield: 6-8 serving(s)
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; 1/4 teaspoon 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)

JAMAICAN JERK PORK RECIPE - FOOD.COM

Jamaican Jerk Pork Recipe - Food.com image

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!

Total Time 18 hours

Prep Time 1

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 17

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
1/4 teaspoon 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)

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.

Nutrition Facts : Calories 550.1, FatContent 38.1, SaturatedFatContent 12.7, CholesterolContent 149.7, SodiumContent 836.3, CarbohydrateContent 5.7, FiberContent 1.1, SugarContent 2.1, ProteinContent 43.5

CARIBBEAN JERK PORK CHOPS RECIPE | ALLRECIPES

Caribbean Jerk Pork Chops Recipe | Allrecipes image

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 Latin American Caribbean

Total Time 12 hours 30 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

¾ cup water
? cup lemon juice
? cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola oil
¾ teaspoon salt
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper, or to taste
6 raw chop with refuse, 113 g; (blank) 4 ounces lean pork chops, 1/2 inch thick

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, CarbohydrateContent 5 g, CholesterolContent 81.4 mg, FatContent 9.3 g, FiberContent 0.6 g, ProteinContent 31.4 g, SaturatedFatContent 2.5 g, SodiumContent 343.2 mg, SugarContent 2.9 g

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JERK PORK CHOPS RECIPE - FOOD.COM

A 30 minute home-cooked meal for all of us cooks on the go! Start some rice on to cook and while the chops are cooking, whip up a quick salad. Recipe from Elizabeth Baird's Canadian Living book "Make it tonight". The amount of cayenne is totally up to you...if you have some hot peppers available,by all means add them into the marinade...traditionally Scotch Bonnet Peppers are used in Jerk Marinades. This recipe can easily be used for chicken as well....slash the chicken at even intervals and cover with marinade.
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The name of this recipe says it all: It’s an easy, mostly hands-off jerk pork dish that comes together in a snap. The cayenne provides a little heat, but mostly the pork gets its flavor from the cinnamon and allspice. The bright salsa-pineapple topping cools the dish off and gives it a pretty, dinner-party–worthy appearance. Serve the meat alone, or pile it on buns for sandwiches or shredded atop nachos. Garnish with fresh thyme sprigs, if desired. In cooking context, the term “jerk” refers to a blend of spices, predominately allspice, that’s used to marinate meat before it’s cooked. Here, the allspice—which tastes like cinnamon, cloves, and nutmeg—strongly flavors the pork to give it the classic jerk flavor before the pork is braised in the slow cooker.
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Calories 810 calories per serving

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