LouieNep Food

Jamaican jerk chicken or pork is not an everyday dish for us. It’s always (my version of it anyway) incredibly flavorful: spicy, sweet and sour all at the same time, the sort of dish that explodes in your mouth.

The best way to make jerk is on the grill, but I’ve done it countless times in a pan, even in an oven, with excellent results.

This is what we’re having for dinner tonight:

Jerk Pork
First, the marinade- which you will marinate your pork in for at least 2-3 hours, preferably overnight:
1/2 cup chopped white onion or leeks
4 serrano or jalapeno chiles, chopped with seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons ground allspice
1 garlic clove, crushed
1 teaspoon coarse salt
1/2 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg

After pork is well marinated, brush pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side.

Serve with a side of fresh salsa and lots of steamy white rice.

This entry was posted on Tuesday, July 27th, 2004 at 8:14 pm and is filed under Quick Exoticism. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.