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"OTCC: Caribbean Jerk Pork (or chicken)"
weltek 16003 desperate attention whore postings
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04-29-10, 08:58 PM (EST)
 
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"OTCC: Caribbean Jerk Pork (or chicken)" |
True Jamaican Jerk would generally be whole chickens, split, whacked good, and smoked over pimento (allspice) wood. So if you have a smoker, go for it. If you don’t even have a grill (*coughfrodiscough*), try it in the oven. You’ll need the marinade to caramelize, so make sure if you slow roast it in the oven, the good crust is formed (i.e., don’t hide it under foil the whole time).You can adjust the heat to your liking. The habaneros at the store were rather disgusting looking, so I used our homemade habanero hot sauce from last summer. In a pinch, you can use any hot sauce or hot pepper, but habaneros have a little inherent sweetness that will improve your marinade. Two habaneros will give you a very spicy marinade, but it doesn’t come through as a really hot burn in the final product. If you like really spicy foods, put in two habaneros. If you are more timid, try just one small one. AND FOR COD’S SAKE, WEAR GLOVES WHEN CUTTING HOT PEPPERS!!! Cannot even close to stand heat? Leave them out and put a little more black pepper in. Now, the meat. I like pork roasts (the really marbled cheap ones are great!) and dark chicken best for this, even though I’m more of a white meat girl. Boneless skinless chicken breasts are next on my lists. I tried bone-in breasts for this and they were just too meaty to really pick up the seasoning well. If you don’t eat the skin on chicken, remove it before cooking, as you’ll really want the yummy caramelized marinade to remain part of your meal. Again, Qwerty’s sweet potato fries, Seana’s coleslaw or Arkie’s calabacitas would make a great side dish. Dishes with sweet potatoes, rice and/or black beans, and even grilled pineapple are also delish! The side you’ll see here is simple grilled onions, peppers, and corn, tossed with brown rice, cilantro, salt and orange juice.
Caribbean Jerk Pork
Prep time: about 15 minutes
Marinade time: at least one hour, overnight is better for pork
Cooking time: about 30 minutes 1 bunch scallions/green onions (about five stalks), both ends removed and discarded, chopped into 2” sections
2 ½ tsp. dried thyme leaves
1 tsp. salt
4 Tbsp. brown sugar
2 ½ tsp. allspice
1/4 tsp. nutmeg
½ tsp. cinnamon
1 tsp. black pepper
2 habaneros, coarsely chopped (REMINDER: Wear gloves)
1 Tbsp. canola or vegetable oil (olive can be used in a pinch)
2 Tbsp. white or apple cider vinegar
2 Tbsp. orange juice
2 Tbsp. lime juice
1 pork roast, any size (ok, if you get one that serves eight or more, you’ll need more marinade!) 
1. Place all ingredients except pork in a blender. Blend on high until smooth (about 15 seconds). Set aside while you prepare pork. 
2. If you have a pork roast, you’ll want to flatten it out to allow more surface area. The easiest way to do this is to cut it in half horizontally, but don’t cut all the way through. Stop about one inch before your knife goes all the way through.
Spread the meat open into one big, flat piece. 
Pound to an even thickness (i.e., get out the bumps). Use a fork, spiked tenderizer, etc. to pierce the pork throughout. 
3. Place pork in a re-sealable plastic bag. Pour marinade over pork. Shake around the bag and rub the marinade into the pork. Place in fridge at least one hour. With pork, especially, the longer the better. Ideally, do this all the day before. For chicken, be careful as the citrus may toughen the meat if it sits more than a few hours.
4. Remove pork from fridge at least fifteen minutes before grilling. Prepare grill by spraying cooking spray on grates or coating with oil and then heat to approximately 350 degrees (generally this means a lower heat). 5. Remove meat from marinade (OPTIONAL: Reserve a little marinade, boil on the stove with some orange juice for a finishing sauce) and place meat on the grill. Cook for approximately 30 minutes, or until pork reaches approximately 155 degrees and there’s good caramelization on the outside of the meat. Remove from grill and let rest for a few minutes (in foil is best, to keep the meat moist). 6. Slice pork and serve, Mon. 
-A Tribetastic Creation
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qwertypie 7918 desperate attention whore postings
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04-30-10, 00:37 AM (EST)
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1. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Can't wait to try this. Mr. Qwerty often brings home pork roasts and I always stess over what to do with it.
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Tummy 1988 desperate attention whore postings
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04-30-10, 08:59 AM (EST)
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3. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Ja maican me mouth water, mon!
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qwertypie 7918 desperate attention whore postings
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04-30-10, 06:25 PM (EST)
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13. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Going to try this recipe this weekend. My computer is crapping out, so I may not be able to post the results right away 
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I maroonclown 35 desperate attention whore postings
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04-30-10, 09:18 PM (EST)
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14. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
I've fallen so far behind - I have stuffed peppers, crepes, Seana's salads and this. Plus a couple of others, I think.Tomorrow is jerk chicken, will attempt crepes on Sunday. Was going to do these before vacay but the timing didn't work. Have family over for BBQ on May 24 so Seana's salads are coming out. The stuffed peppers will have to wait until next weekend.
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weltek 16003 desperate attention whore postings
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04-30-10, 09:43 PM (EST)
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15. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
The crepes are so yummy.
-A Tribetastic Creation
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qwertypie 7918 desperate attention whore postings
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05-01-10, 10:54 AM (EST)
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16. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Mr. Qwerty loved the catch-up week we had awhile back. I think I did 3 recipes (7 new dishes total) that week.
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Tummy 1988 desperate attention whore postings
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05-01-10, 01:31 PM (EST)
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18. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
I'm doing the Jerk and Seana's salads together this weekend. Next weekend we're in San Antonio, and I've got all the stuff for all recipes, so I need to do this before stuff goes bad. Hopefully tomorrow if all the rain stops.
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Tummy 1988 desperate attention whore postings
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05-02-10, 03:30 PM (EST)
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28. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Pretty picture. Pretty plate. I haven't had fiddleheads in, well let's just say a really, really long time.
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weltek 16003 desperate attention whore postings
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05-03-10, 09:53 AM (EST)
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34. "RE: Team Canada checks in" |
This recipe screams for husband help, doesn't it? "Here honey, pound on this for awhile."
-A Tribetastic Creation
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frodis 3796 desperate attention whore postings
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05-03-10, 11:43 AM (EST)
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35. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Marinating in the fridge! Can't wait for dinner! Was going to cook them yesterday, so they have been marinating since yesterday morning. But, we went to the zoo yesterday and ended up stopping for a late lunch/early dinner on the way home so decided to save the ribs for tonight.By the way, I love this recipe. The only thing I had to buy were the green onions. I had everything else on hand. I increased the amounts of the marinade a bit since the ribs have a lot of surface area to cover (I actually split the rack in half and it's in the fridge in two ziplocs.) The marinade smells and tastes fantastic. I have to admit that I didn't really measure anything, because I decided to increase the amount part way through throwing it all into the blender, so I just put in "more" of each thing. I'm not too worried, marinades are very forgiving. I am going to boil it down to use as a sauce/basting glaze for the ribs. The habaneros at my grocery store looked gross, so I ended up rummaging through my fridge and using a little tube of mysterious red chili paste instead. I wanted to keep the spice light this time around. Going to run to the grocery store today for the ingredients for Seana's cool slaw and probably qwerty's sweet potato fries. I had sweet potato fries with my lunch on Saturday (a Reuben, of course) that were so delicious I'm craving more.
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frodis 3796 desperate attention whore postings
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05-03-10, 05:37 PM (EST)
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38. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
I appreciate a good simple recipe.I forgot to mention, I also added garlic to the marinade.  The ribs have been in the oven at 250 for an hour, and they still have two hours to go. Low and slow! They smell SO good. I boiled down the marinade. I'm already addicted to it just from tasting it. It's SO yummy. I poured it into a measuring cup and left the pot to cool, and I've already been back in there twice to try to scrape a little out of the bottom of the pot to taste. MMMMMMMMM. Originally I'd made 24oz of marinade (12 oz for each ziploc.) After marinating and boiling down I'm left with 5oz of sauce. (I let it boil WAY down. It's very thick now - thick bbq sauce consistency for brushing on ribs.) I think in the future I'll make lots of extra marinade, so that I have even more leftover sauce. It would be nice to have some of this in the fridge for a quick weeknight meal of chicken or pork chops.
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qwertypie 7918 desperate attention whore postings
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05-04-10, 00:33 AM (EST)
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39. "Big Hit Here!" |
Made the first batch with chicken legs with backs attached. Everyone (kids included) loved the chicken. I had to hide some for Mr. Qwerty who had to work late.I was worried about the heat of the marinade so I left the skin on the chicken, in case I had to pull it off for the kids, but I didn't need to. It was a bit oily, so next time I would make this with the skin off.
Now, my wonderful husband bought a pork roast and the chicken, so I have the pork roast marinating in the fridge and will make that tomorrow. I thought I would have enough cool-slaw left over for tomorrow but that is pretty much gone as well, but I think I will whip up a batch of green mango salad which should pair perfectly with the jerked pork.
Thanks Weltek -- this was a great idea. And the girls loved it also because they were able to say "Jerk" without getting in trouble.
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frodis 3796 desperate attention whore postings
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05-04-10, 11:20 AM (EST)
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43. "Ribs" |
LAST EDITED ON 05-04-10 AT 11:21 AM (EST)Yes, this is excellent on ribs. This was a very big hit in my house. Mr. Fro loved the sauce (as did I.) Zero leftovers. I'm thinking about making these for the kid birthday party we're having in a few weeks (yes, over a month after their actual birthdays, but this time of the year is crazy.) We'd been thinking about just catering in the food, and might still cater in some pieces, but these were so easy and so tasty that it might be fun to have ribs at the party, too. This recipe is a keeper. I liked these better than ribs with bbq sauce. Pictured here with Seana's cool slaw, a Hawiian sweet roll and a tiny green bead. 
Edited for a typo.
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Tummy 1988 desperate attention whore postings
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05-04-10, 12:16 PM (EST)
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45. "RE: Ribs" |
We decided to forgo the trip to San Antonio this weekend for Rob's birthday. So I'm going to do the ribs, pork and chicken for a BBQ for him. Along with Seana's slaw and since my mother will be here the tabouli-or however the heck you spell it. I'll post pics in both threads.
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Tummy 1988 desperate attention whore postings
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05-06-10, 10:57 AM (EST)
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48. "RE: Ribs" |
I have all of it marinading now. The marinade smells fantastic - I tasted a little and whoa it's pretty spicey. I used two habeneros, deveined and deseeded, so I hope it's not so hot that no one eats much. I think Seana's slaw and tabooleh are going to be nice cooling side dishes! I'm also going to do sliced cucumbers and onions in a cream/vinegar dressing for even more coolness.
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weltek 16003 desperate attention whore postings
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05-07-10, 08:47 PM (EST)
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53. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
:p I meant "bites." *throws a towel rack at MC*
-A Tribetastic Creation
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Snidget 35571 desperate attention whore postings
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05-09-10, 12:19 PM (EST)
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54. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
Turned out good--had for lunch today.Used one haberno pepper, and I sliced a sweet potato and had some large chunks of pineapple I did on the stove top grill pan. I dusted the sweet potato slices with the spices used in the marinade (but nothing hot). Yesterday was way too hectic and today is a tad cold and I just wasn't in the mood for messing with the charcoal grill. I had a sirloin roast in one of those stretchy string bags so I pulled it out without messing up the bag, sliced it and pounded and marinaded then rolled it back up, put back in the string bag and did it in the rotisserie I have. I made the marinade into a sauce with fresh squeezed orange juice but decided the meat was spicy enough as it is so I'm going to freeze the sauce and use it later, maybe brush on a chicken breast or pork chop before baking them.
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thndrkttn 3123 desperate attention whore postings
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05-10-10, 09:22 AM (EST)
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56. "Jerk Chicken" |
I have pics but they’re on the camera. I’ll get around to uploading them all one of these days. *sighMy DH could not have loved this more. He thought it was out of this world and on a scale of 1-10 he gave it a 10,000. The flavor was wonderful and complex. I am not familiar with jerk seasoning but damn, it was tasty and HOT!. We didn’t use orange juice as I blanked at the grocery store so we used grapefruit juice that we had at home. They also didn’t have any fresh habeneros at the store so we bought a jar of them and used two. We used chicken breasts this time and we did the finishing sauce on the stove. We paired this with Seana’s coleslaw to cool the heat down a bit. The coleslaw was fantastic and that will be the recipe we use from now on. We cheated and used the bag cabbage ala Frody. DH scraped up every single drop of extra jerk sauce and put it in the freezer to use with a pork loin. I had to pry the leftovers out of his hands to put in the fridge or he would have eaten a good pound of chicken. He would not change a thing and I usually defer to his opinion when it comes to cooking. I would probably squeeze a few drops of lime on mine just because I love lime. Thank you weltek and Seana. LOVED it and will be made again and again. This is definitely a recipe that I will pull out when DH has had a bad day and needs to be cheered up. He loved it just that much. Pics to follow. Silly story. When we were kids, our parents took us to Jamaica. We passed a restaurant called "The Jerk Center." I asked my middle brother if he worked there. *snert*
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Tummy 1988 desperate attention whore postings
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05-10-10, 09:49 AM (EST)
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57. "RE: Jerk Chicken" |
I posted on Facebook that I was about to throw the jerk on the grill and Bre commented by asking why I was throwing Rob on the grill.  I don't even want to know what he's plotting to get her back for that zing.
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thndrkttn 3123 desperate attention whore postings
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05-11-10, 10:15 AM (EST)
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61. "Pics-" |
DH ate the rest last night while I munched on the leftover coleslaw. Absolutely delicious.
I apologize that there aren’t more pics. I was just going to do the finished product but once I saw everything in the bowl, there were too many colors NOT to take some pics.
Ingredients:
Blending- we just used the immersion blender with some saran wrap to keep it from splattering.
Finished sauce- (DH was practically giddy at this point.)
Chicken in the bag-
Chicken on the grill-
Finished dinner- (And damn, I should have sliced the chicken like you did for better presentation. Bummer.)
Again, just wonderful. My grandfather’s memorial is next month and the whole family will be there. I am thinking that this might be a nice gathering meal complete with the coleslaw. Thank you!!!
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Tummy 1988 desperate attention whore postings
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05-11-10, 10:25 AM (EST)
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62. "RE: Pics-" |
Wonderful pics. As usual! Are those new plates? Pretty.
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Starshine 3425 desperate attention whore postings
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05-13-10, 03:24 PM (EST)
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64. "RE: OTCC: Caribbean Jerk Pork (or chicken)" |
OMH What a week!Went shopping last weekend, and saw racks of pork ribs for the first time ever! So I decided to try jerking them! First time I have ever cooked ribs, and possibly I overcooked them a little. The flavour was nice however they were quite dry. I think I will try the marinade with chicken thighs and cook down the marinade with orange juice to make a sauce over the weekend.  Sunning with the Cap'n
Just another Sleeperbloke
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p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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He hates missing new recipes!
Thanks Cap'n 
