Post by LesTele on Feb 23, 2020 17:03:31 GMT -5
As threatened.
1 tbsp allspice berries
1 tbsp black peppercorns
1/2 tsp cinnammon
1/2 tsp ground nutmeg
4 spring onions/scallions
3 Scotch Bonnet chillies
1 tbsp fresh thyme leaves
1 tbsp dark brown sugar
1 tsp salt
2 tbsp dark soy sauce
Juice of 1 lime
1 pork loin - 4 lbs or slightly bigger
In a pestle and mortar grind the allspice and black pepper. After chopping up the chillies and scallions, add them along with the ground pepper, allspice, cinnamon, nutmeg and thyme to a food processor. Blend to a purée and then stir in the soy sauce, lime juice, salt and sugar.
Apply to the outside of your pork and wrap in cling film. Place in a fridge for 24 hours.
Remove from the film and cook as recommended for the size of the joint of meat.
I don’t understand US oven temperatures and don’t trust myself to attempt a conversion. I cook the pork at a higher temperature, uncovered for 30 minutes and then cover in foil for the remaining time. Rest for 30 minutes and slice.
I usually serve with a good quality crusty white warmed bread. I was introduced to jerk pork 30 years ago at The Pork Pit in Montego Bay and that was how they served it up. They had a couple of sauces on the table but I can’t replicate them. A green, herby sauce and a red chilli one - both very thin.
The Pork Pit jerk was smoked in a US style.
1 tbsp allspice berries
1 tbsp black peppercorns
1/2 tsp cinnammon
1/2 tsp ground nutmeg
4 spring onions/scallions
3 Scotch Bonnet chillies
1 tbsp fresh thyme leaves
1 tbsp dark brown sugar
1 tsp salt
2 tbsp dark soy sauce
Juice of 1 lime
1 pork loin - 4 lbs or slightly bigger
In a pestle and mortar grind the allspice and black pepper. After chopping up the chillies and scallions, add them along with the ground pepper, allspice, cinnamon, nutmeg and thyme to a food processor. Blend to a purée and then stir in the soy sauce, lime juice, salt and sugar.
Apply to the outside of your pork and wrap in cling film. Place in a fridge for 24 hours.
Remove from the film and cook as recommended for the size of the joint of meat.
I don’t understand US oven temperatures and don’t trust myself to attempt a conversion. I cook the pork at a higher temperature, uncovered for 30 minutes and then cover in foil for the remaining time. Rest for 30 minutes and slice.
I usually serve with a good quality crusty white warmed bread. I was introduced to jerk pork 30 years ago at The Pork Pit in Montego Bay and that was how they served it up. They had a couple of sauces on the table but I can’t replicate them. A green, herby sauce and a red chilli one - both very thin.
The Pork Pit jerk was smoked in a US style.