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Jamaican Jerked Pork

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  Pork loin roast 8 Pound
  Chicken stock 2 Cup (32 tbs)
  Dark brown sugar 1 Cup (16 tbs)
  Scallions 20
  Garlic 15 Clove (75 gm), minced
  Grated fresh ginger 1⁄2 Tablespoon
  Ground cloves 1⁄8 Teaspoon
  Ground nutmeg 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Oranges 2 , juiced
  Orange zest 1 Teaspoon
  Scotch bonnet chiles/Habanero chilies 8
  Coarsely ground black pepper 1⁄4 Teaspoon
  Fresh squeezed lime juice 1⁄4 Cup (4 tbs)
  Jamaican rum 1⁄3 Cup (5.33 tbs) (Dark Colored)
  Salt To Taste

1. Preheat oven to 350°F (175°C). With a sharp knife score pork on fat or skin side, making diagonal cuts about 1/4 inch (.6 cm) deep at 1-inch (2.5-cm) intervals. Place pork, scored side up, in a roasting pan and add stock. Cover and bake until done (l-l 1/2 hours), then remove from oven and allow to cool slightly. Remove pan juices and set aside.
2. In a blender puree remaining ingredients except rum. Spoon puree over roast. Return to oven, uncovered, and bake for another 50 minutes, basting occasionally with liquid in pan. When done to taste arrange pork on a platter and keep warm.
3. Degrease reserved pan juices. In a medium saucepan over high heat, reduce juices to about 2/3 cup (150 ml). Skim fat from roasting pan and add any juices remaining in pan to reduced stock. Add rum and cook over high heat, stirring constantly, for about 3 minutes. Strain and pour over pork.

Recipe Summary

Main Dish

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