Classic Jerk Pork

  I know everyone loves the some jerk pork, and I know even more so we all wish we could get some of that authentic Jamaican jerk pork from the island....but we cant always be in paradise sipping cocktails and eating amazing food.

    But... just because were not on the island, that doesn't mean we cant enjoy all its amazing-ness in food form...Forget the drum pan & coal, I'm going to show you just how to make that fiery, finger licking  jerk pork at home....

You will need:

• 2 kilograms of pork belly & pork shoulder.
• 4 table spoons of jerk sauce (Dunns River Jerk Seasoning)
• 1 white onion
• 1 shallot
• 1 spring onion
• 3-4 cloves of garlic
• A small piece of fresh ginger
• 4 slices of scotch bonnet pepper
• 1 sprig of thyme
• 7 pimento seeds
• 5 table spoons of soy sauce
• 2 table spoons of all purpose seasoning
• 2 table spoons of meat seasoning
• 1 tea spoon of jerk powder
• garlic powder
• 1 lime/ lemon

Preparation:

First things first, wash and set aside all your veg and seasoning that will be added to your jerk pork. lay put a chopping board and a sharp knife that will be used to prepare your seasoning also(an organised cook is a great cook).

Method:

1. Chop your onions, scotch bonnet, garlic, spring onion, thyme & ginger into 'smallish' pieces (these do not need to be perfect as the will nearly liquidise as they cook). Once these are all cut wash them and place them in a bowl to be added later.

2. Place all your meat into a bowl and squeeze over some lime juice and rub this in. wash your meat with cool water to remove any gunk left from the butcher.

3. Once washed and ready put all your chopped seasoning onto the meat. Add your all purpose, meat seasoning, garlic powder,  pimento seeds, jerk powder, soy sauce & your Dunn's river jerk seasoning sauce.

4. Now we just rub all our seasoning into our meat. rub thoroughly so that all the meat is covered from bone to flesh. once the meat is all covered. place some cling film over your meat and leave in the fridge for an hour.

5. Remove your meat, leaving all your seasoning in the bowl to be added half way through cooking. Place your meat onto an oiled tray or roasting dish and cover with foil paper ready to place in the oven.

6. Place the tray into your preheated oven at 200 degrees for 25 minutes. After 25 minutes remove your tray and turn your meat onto the other side for browning. drain all your meat juices into your left over seasoning to later make your gravy. return your meat back to the over for another 25 minutes for evenly browned meat.

7. To your left over seasoning, add 2 cups of water and 2 table spoons of soy sauce.

8. After another 25 minutes remove your meat and turn once more. to your almost cooked meat. add your seasoning, soy sauce 7 water mix and place in your oven uncovered. this will cooking for 15 minutes until your sauce starts to thicken and bubble.

9. Once removed, I like to place on a low heat on top of the stove and spoon the grave over the meat to keep it moist.

10. Remove your meat from the tray when ready to serve and chop roughly.

"Traditionally, Jerk Pork is served with festivals, hard dough bread and salad." (But you can eat it on its own, with rice or witch pasta if you choose)

*Tip: you can jerk so much more than pork. these ingredient can be used to jerk pork, chicken, fish, prawns, beef and even vegetable for those wants to try something new.

(Jerk chicken using the same recipe)