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| General Category : Main Course |
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| Food Group : Meat-Pork |
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| Preparation Method : Grill |
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| Hot and spicy jerk seasoning has become the emblem of Jamaican cuisine. Usually whole pork shoulders are jerked and spit-barbecued, but kabobs are easier to prepare and serve. For a milder dish, you can replace some or all the Scotch bonnet peppers with jalapeño or other hot peppers. |
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Ingredients
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6 green onions, chopped |
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4 Scotch bonnet (habanero) peppers, seeded and chopped |
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4 cloves garlic, smashed |
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1/4 cup (60 mL) lime juice |
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1 tbsp (15 mL) chopped gingerroot |
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1 tsp (5 mL) fresh thyme leaves |
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2 tbsp (30 mL) soy sauce |
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1/2 tsp (2 mL) ground allspice |
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1/2 tsp (2 mL) ground coriander seeds |
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1/4 tsp (1 mL) black pepper |
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1/4 tsp (1 mL) nutmeg |
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Pinch cinnamon |
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3 lb (1.5 kg) pork loin or butt |
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2 tbsp (30 mL) vegetable oil |
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Preparation
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In food processor, make a paste of the onions, hot peppers, garlic, lime juice, ginger and thyme. Stir in soy sauce, allspice, coriander, pepper, nutmeg and cinnamon.
Cut pork into 1-1⁄2-inch/4 cm cubes. Reserving 2 tbsp/30 mL of jerk seasoning, mix pork with remaining seasoning. Marinate, refrigerated, for at least 3 hours or up to 1 day. Bring to room temperature. Thread onto skewers. Mix reserved seasoning with oil.
Place skewers on greased grill over indirect heat. Close lid and grill, basting with oil mixture occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, about 30 minutes.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 321 cal, 37 g pro, 17 g total fat (5 g sat. fat), 3 g carb, 1 g fibre, 109 mg chol, 371 mg sodium. % RDI: 4% calcium, 17% iron, 1% vit A, 10% vit C, 9% folate.
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Source
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Homemakers Magazine: Summer 2006
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