JERK PORK

I absolutely love Jamaican food, but jerk pork is one of my favorites, it’s so spicy, savory and juicy and mouth watering and you get the point! Pair this up with some rice and peas and salsa and fried plantains and a couple festivals *a sweet fried dough* and BAM! You’re an islander ha!

The best part is how easy it is to make! My marinade of choice is Walkerswood Jerk Seasoning. I let my pork marinate for a day or more, and then I toss it in the oven at 350 F for 35 mins, and then move the pork to the grill over medium low heat. Baste with your favorite BBQ sauce and let the meat slowly cook and the sauce to caramelize beautifully. Let cool, then cut and serve.

INGREDIENTS

  • Country style pork ribs ( you can use chops too)
  • Jerk seasoning marinade *I prefer Walkerswood hot and spicy*
  • Lime juice

DIRECTIONS

  • Wash the pork with lime juice.
  • Add 1-2 ozs of marinade  per pound of pork.*I love Walkerswood jerk marinade but there are other brands*
  • Massage marinade into meat. *please wear gloves if you don’t want your hands to be on fire*
  • Let pork marinate for at least 2 hours or over night for intense heat and flavor.
  • Bake pork at 350F for 30 mins. Reserve about 1/4 cup of drippings.
  • Add the drippings to 2 cups of your favorite BBQ sauce and reduce.
  • Put pork on grill over medium to low heat and baste with your sauce.
  • Cook until finished!

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TROPICAL SALSA

I love love love salsa and this tropical spin is so fresh and perfect on grilled meats! I’m making this to go along with Jamaican jerk pork. My tummy is going to be happy tonight!

  • 2 cups fresh pineapple, chopped
  • 1 semi-ripe mango, chopped
  • 1 kiwi, chopped
  • 1cup purple onion, chopped
  • 1cup fresh cilantro, chopped (or to taste)
  • 1/2  tablespoon fresh ginger, chopped fine (or to taste)
  • 1 tablespoon lime juice
  • 1 tablespoon rum (or to taste)
  • 1 tablespoon jalapenos (or to taste)
  • 1/2 tsp salt (or to taste)

DIRECTIONS

  1. Put all ingredients in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.

So easy!

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My family had this salsa, with jerk pork and Jamaican rice and peas!

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I’m bringing this dish to Fiesta Friday because every fiesta needs salsa!   The party is hosted at blogFiestaFriday.net.Thanks to the new co-host Anna @Anna International! For having us!

JERK SALMON

That salmon was such a jerk but he sure tasted good! hahahaha… what… you don’t get it? It’s ok, it’s an inside Caribbean joke. Nevermind! Ha!

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.

It really is so simple to do! My preferred brand of Jerk Marinade is called Walkerswood. You can get mild *no true Caribbean person with self-respect ever buys mild!* or the hot and spicy!  You slather the marinade on and let it do its thing for a few hours or overnight, if you dare and then you grill or bake over a medium to low heat until finished. Let it rest a bit and then prepare your taste buds for the spicy, savory, melt in your mouth goodness *insert Homer Simpson drool* Easy peasy!

JERK CHICKEN

Jerk chicken….Don’t mind if I do!  I absolutely love Jamaican food, but jerk chicken is easily my favorite, it’s so spicy, savory and slow cooked to perfection! If I had to eat this everyday for the rest of my life  I wouldn’t complain!… well maybe after a month I might get a little bothered 😉

The best part is how easy it is to make! My marinade of choice is Walkerswood Jerk Seasoning. I let my chicken marinate for a day or more, and then I toss it in the oven at 350 F for 45 mins, and then move the chicken to the grill over medium low heat. Baste with your favorite BBQ sauce and let the meat slowly cook and the sauce to caramelize beautifully. Let cool, then cut and serve with pasta salad, rice and peas, fried plantains and maybe even a couple of festivals! Which reminds me, I really want to eat a festival now… *drools*

INGREDIENTS

  • Whole chicken quartered
  • Jerk seasoning marinade *I prefer Walkerswood hot and spicy*
  • Lime juice

DIRECTIONS

  • Cut chicken into quarters and wash with lime juice.
  • Add 2 oz of marinade  per pound of chicken.*I love Walkerswood jerk marinade but there are other brands*
  • Massage marinade into meat as well as under the skin. *please wear gloves if you don’t want your hands to be on fire*
  • Let chicken marinate for at least 2 hours or over night for intense heat and flavor.
  • Bake chicken at 350F for 45 mins. Reserve about 1/4 cup of drippings.
  • Add the drippings to 2 cups of your favorite BBQ sauce and reduce.
  • Put chicken on grill over medium to low heat and baste with your sauce.
  • Cook until finished!