Jamaican Jerk Pork is usually the first thing that comes to mind when most people think of Jamaican cuisine.
You will need the following ingredients:
- 3 lb. of boneless pork loin
- 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
- 2 Tbsp. thyme
- 2 Tbsp. ground allspice
- 1 Bulb of garlic, finely chopped
- 3 Medium onions, finely chopped
- 2 Tbsp. sugar
- 2 Tbsp. salt
- 2 Tsp. ground black pepper
- 1/2 cup olive oil
- 1/2 cup soy sauce
- Juice of one lime
- 1 cup orange juice
- 1 cup white vinegar
- 1 to 2 Tsp of the following (to taste): ground cinnamon, nutmeg, and ginger
- Chop the onions, garlic, and peppers.
- Place ingredients in the blender.
- Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
- Cut the pork up into smaller pieces.
- Use a fork to poke some holes in the pork pieces.
- Rub the sauce into the meat, saving some for basting and dipping later.
- Leave the pork in the fridge to marinate overnight.
- Grill the meat slowly until cooked, turning regularly.
- Baste with some of the remaining marinade whilst cooking.
For best results, cook over a charcoal grill (ideally over a rack of pimento wood). Serve with rice and peas.