Re: [CH] Jerk pork
Andy B (quark@erols.com)
Sun, 24 Jan 1999 03:04:15 -0500
Sounds great. What is "Berbere"
Andy barnhart
quark@erols.com
Shantihhh@aol.com wrote:
> 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.