: Undefined variable: filename in /home/content/99/7355699/html/joycelafray/public_html/header.php
on line 123
Joyce’s Jerk Chicken
In Jamaica, the men who prepare Jerk Pork are known as "jerk men." This cooking technique is over 300 years old and consists of blending a combination of herbs and spices and other ingredients into a marinade. The meat is then cooked slowly over a pimento (allspice) wood fire. Recipes vary and in many jerk recipes pig’s blood is used. Since many are squeamish about using it, I have left it out of this recipe.
Serves: About 4-6
- 1 – 1 ½ pounds pork loin , sliced into 1-inch slices
- 18 whole black peppercorns, ground
- 5 whole allspice seeds, ground
- ½ medium onion, finely minced
- 1 cup finely chopped scallion
- 2 tablespoons fresh chopped thyme leaves
- ½ Scotch Bonnet (Habanero) pepper, or other hot chile peppers, finely minced
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons vegetable oil
- Salt to taste
Blend all ingredients, except the pork (you may also use beef or chicken) in the container of a food processor or mix by hand.
Rub mixture well into the meat and allow to marinate, refrigerated, for 1-3 hours.
Broil or grill the meat, basting with meat juices. Use allspice wood if you can if grilling, or you may use charcoal or substitute another fragrant wood such as mesquite.
To serve slice pork into 4” x 1” strips.
Copyright Joyce LaFray. All Rights Reserved.