Jamaican Jerk Pork Recipes

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.

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.

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.

Steps:

• Preparation.
• 1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
• 2. Making the marinade Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
• 3. Preparing the pork - Cut the pork up in to smaller pieces.
• Use a fork to poke some holes in the pork pieces.
• 4. Marinade the pork - Rub the sauce in to the meat, saving some for basting and dipping later.
• 5. Setting in the fridge = Leave the pork in the fridge to marinade overnight.
• Cooking.
• 5. Cooking the pork - For the classic Jamaican taste grill the meat slowly until cooked (cook in oven on 350 degrees if you like), turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
• Serving.
• 6. Serving - Serve with salad.