Jamaican Jerk Pork


How to Make Jamaican Jerk Pork on the Stove -- powered by ehow

Jerk is a term referring to a spicy marinade/paste made from habanero peppers, herbs, citrus, garlic and ginger and is a staple of island culture and flavors. In Jamaica, jerked foods are served from roadside, wood-fired grills with the flavors and aromas pulling people in from all over the community. The term jerk originated from the mexican word "charqui" which means dried meat or jerky.

The recipe below is pretty darned authentic with whole fresh ingredients, herbs and spices. You can also make a big batch of this paste and keep it in the fridge for up to a month.

Now Get Crackin'! Chef Egg

Jamaican Jerk Pork

  • 2 Habanero Peppers, Chopped
  • 1 tbsp. Ground Jamaican Allspice
  • 1 tbsp. Thyme
  • ¼ C Green Onion, Chopped
  • 4 Garlic Cloves, Chopped
  • ½ inch Fresh Ginger, Chopped
  • 2 tsp. Black Pepper
  • 1 tbsp. Sugar
  • 1 tbsp. Salt (Optional)
  • 1 ea. Lemon, Lime, Orange, Juiced and Zested
  • 1 tbsp. Vegetable Oil
  • 2 lbs . Boneless Pork Loin Chops, Chicken, Fish or Vegetables
  • Place all of the ingredients into a blender and pulse until smooth. Place the pork into a bowl and marinate with the jerk paste overnight. Place the grill over medium high heat and grill the pork for 5 minutes on either sides or until cooked through.

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