Jerk Pork w/ Rice & Peas

Jerk Pork is usually the first thing that comes to mind when most people think of Jamaican cuisine. This post focuses only on preparing Pork, so if you want instructions on preparing Rice & Peas Jamaican style the recipe can be found here.

You will need the following ingredients:

• 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 and ginger

Preparation:

• Chop the onions, garlic and peppers.
• Place ingredients in the blender.
• Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
• Cut the pork up in to smaller pieces.
• Use a fork to poke some holes in the pork pieces.
• Rub the sauce in to the meat, saving some for basting and dipping later.
• Leave the pork in the fridge to marinade overnight.
• Grill the meat slowly until cooked, turning regularly.
• Baste with some of the remaining marinade whilst cooking.

For best results, cook over a charcoal grill (ideally over a rack of pimento wood). Serve with rice and peas.