Cook the Book: Jerk Pork might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 143 calories, 10g of protein, and 8g of fat per serving. This recipe serves 10. If you have basil leaves, shallots, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Place the Scotch bonnets, bell pepper, scallions, onion, shallots, garlic, ginger, thyme, basil, ground allspice, cinnamon, and black pepper in a food processor fitted with a metal blade and puree to a smooth paste, running the machine in bursts. Work in the salt, oil, and soy sauce.
Ingredients you will need
Ground Allspice
Black Pepper
Bell Pepper
Green Onions
Soy Sauce
Cinnamon
Shallot
Garlic
Ginger
Scotch Whiskey
Basil
Onion
Thyme
Salt
Cooking Oil
Equipment you will use
Food Processor
2
Add enough water (about 1/4 cup) to obtain a thick but pourable paste. Taste for seasoning, adding more allspice and/or soy sauce, as necessary; the mixture should be very salty and very flavorful. You should have about 2 1/4 cups—perhaps a little more than you need, but any excess keeps well in the refrigerator. Store it in a glass jar and place a piece of plastic wrap between the top of the jar and the lid, so the pepper fumes and salt don’t corrode the lid.
Ingredients you will need
Seasoning
Soy Sauce
Allspice
Pepper
Water
Salt
Wrap
Equipment you will use
Plastic Wrap
3
Cut through one side of the pork shoulder to the bone.
Ingredients you will need
Pork Shoulder
Bone
4
Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Do not cut all the way through. Open the pork shoulder like a book.
Ingredients you will need
Pork Shoulder
Bone
5
Cut under the bone and remove it. Pound the pork with a meat mallet or rolling pin until it is about 1 1/2 inches thick. Holding the knife parallel to the short edge of the pork rectangle, make a series of parallel cuts 1/2 inch deep and 2 inches apart from one edge to the other. Turn the pork over and make parallel cuts on the other side, working so that the cuts on the second side are midway between the cuts on the first side. These “accordion” cuts are a signature of Jamaican jerk masters and help the marinade and smoke flavors penetrate the meat.
Ingredients you will need
Marinade
Bone
Meat
Pork
Equipment you will use
Meat Tenderizer
Rolling Pin
Knife
6
Spread half of the jerk marinade in the bottom of a nonreactive roasting pan or aluminum foil pan.
Ingredients you will need
Marinade
Spread
Equipment you will use
Aluminum Foil
Roasting Pan
7
Place the butterflied pork on top.
Ingredients you will need
Pork
8
Spread the remaining jerk paste over it.
Ingredients you will need
Spread
9
Let the pork marinate in the refrigerator, covered, for 2 to 4 hours.
Ingredients you will need
Pork
10
Mix the wood chips and allspice berries and soak them in water for 1 hour.
Ingredients you will need
Allspice Berries
French Fries
Water
11
Drain just before using.
12
Drain the pork, scraping off the excess jerk seasoning; it’s OK to leave a little on.
Ingredients you will need
Jerk Seasoning
Pork
13
To grill: Technically Jamaicans grill jerk pork using the direct method, but the low heat and corrugated tin cover they use produces an effect similar to indirect grilling. And, indirect grilling requires less attention than direct grilling here. Take your choice.If you are grilling using the indirect method, set up the grill for indirect grilling and preheat it to medium. When ready to cook, if you are using a gas grill, add the wood chips and allspice berries to the smoker box or place them in a smoker pouch under the grate. If you are using a charcoal grill, toss the wood chips and allspice berries on the coals. Arrange the butterflied pork, fat side up, in the center of the grate over the drip pan and away from the heat and cover the grill.If you are grilling using the direct method, set up the grill for direct grilling and preheat it to medium-low. When ready to cook, if you are using a charcoal grill, toss half of the wood chips and allspice berries on the coals. If you are using a gas grill, add the wood chips and allspice berries to the smoker box or place them in a smoker pouch under the grate. Arrange the butterflied pork, fat side up, on the hot grate and cover the grill. Toss the remaining wood chips and allspice berries on the coals when you turn the pork; keep the grill covered.
Ingredients you will need
Allspice Berries
French Fries
Pork
Equipment you will use
Grill
Frying Pan
14
Grill the pork until it is darkly browned and very tender, 40 to 60 minutes using the indirect method; about 20 minutes per side using the direct method. Use an instant-read meat thermometer to test for doneness, inserting it through the side of the pork. When done the internal temperature should be about 190°F to 195°F.
Ingredients you will need
Meat
Pork
Equipment you will use
Kitchen Thermometer
Grill
15
To serve, transfer the jerk pork to a cutting board and let it rest, loosely covered with aluminum foil, for 10 minutes. Using a cleaver, whack the pork into bite-size pieces. Traditionally, jerk pork is served on waxed paper to be eaten with your fingers.