Jerk sauce is a typical Jamaican seasoning that apparantly was originally used as a preservative. The recipe below is for Jerk Pork however you could easily substitute the pork for chicken or fish. If ever there was the taste of the Caribbean this is it.
Jerk Pork Ingredients
- 1.5kg of pork loin
- 3 scotch bonnet chillies (or habaneros work well too)
- 1/2 an onion
- 4 tablespoons of fresh thyme leaves
- 2 cloves of garlic
- salt and pepper to taste
- a goof glug of vegetable oil
- 1 bay leaf
- 1 large knob of ginger (grated)
- juice from 1/2 a lime
- a dash of vinegar (any kind will do)
First task is to make the jerk sauce. To do this simply pulse all of the ingredients (apart from the pork) in a food processor. If you prefer you can always use a pestle and mortar. If the mixture looks a little dry either add more oil or a little water.
Ideally you should marinade the pork in the jerk sauce (over night if possible). If not then a mere 30 minutes will suffice.
All jerk dishes are best coked on a bbq grill as this adds a nice smokey flavor to the meat. Adjust the cooking time according to the size of pieces of meat. Be sure to allow the pork to rest for about 10 minutes after cooking as this will help tenderize the meat.