The eating of pork in Jamaica runs the gamut of the sweetest meat ever to scorn and disdain of the product.
Pork has also gotten a bad rap from the popular music culture and is shun by the Rastafarian sect and Adventist on religious grounds.
That said, pork is a major source of protein for many people and when jerk it is mouthwatering and matchless in taste.
Boneless pork loin marinated in Jerk Sauce and cooked to perfection. Best when grilled over branches of pimento (allspice) wood, but just as good even when cooked over charcoal.
Ingredients :
Jerk Sauce
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
-ginger
METHOD:
- Rub the meat with the sauce.
- Marinate overnight.
- Grill at lowest possible setting over a low fire until done.
- Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best.
- If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
- Chop meat into pieces and serve traditionally with hard-dough bread.
Yvad Billings Readers Bureau Fellow
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