[CH] Jerk pork
Shantihhh@aol.com
Sun, 24 Jan 1999 01:58:19 EST
Jerked Pork
Makes 6 to 8 Servings
5 pounds pork (lean shoulder, leg or roast), trimmed of excess fat
1 large, ripe tomato, finely diced
2 fresh green New Mexican chiles, roasted, peeled, seeded and finely chopped
2 habaneros, finely chopped (can substitute 6 Scotch bonnets)
1 large onion, finely chopped
1 bunch fresh thyme, stemmed and finely chopped
1 bunch green onions (scallions), finely chopped
4 garlic cloves, minced
1/2 cup soy sauce
1/4 to 1/2 teaspoon ground cayenne pepper (actually I prefer Berbere)
1/4 cup fresh lime
1 cup white wine
Place the pork on a cutting board and, with a sharp knife, punch holes, or
"jerk", all over. In a medium size bowl, mix together all the ingredients
except the soy sauce, lime juice, and wine. Using your fingers, stuff the
mixture into the holes. Place the pork roast in a bowl and pour the remaining
mixture and the soy sauce over it. Cover and let marinate overnight in the
refrigerator.
Place the roast in a suitable roasting plan with the lime juice and water.
Cook the roast in a preheated 450 degree oven for 1 1/2 to 2 hours. When fork
tender, remove the cover and allow to brown. While browning, keep the pork
moist by basting it with the juices from the pan (see note below). Serve with
rice or potatoes.
Note: If gravy is desired, remove the roast from the pan, pour off all but 1
to 2 tablespoons of the juices and place the pan on a burner over high heat.
Brown the juices, then deglaze the pan with a little boiling water. Return
the juice to the pan and add enough hot water to make about 1 1/2 cups of
gravy. If a thicker gravy is desired, a slurry of 1 tablespoon of cornstarch
to 1/2 cup of water can be added gradually while stirring until desired
thickness is reached.
Good with frosty beer.