Jerk Pork |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 jalapeno peppers, seeded and chopped | 3 scallions, chopped | 4-1/2 tablespoons freshly ground (1 ounce) allspice |
| 1/2 teaspoon ground cinnamon | 1/2 teaspoon freshly ground nutmeg | 1 teaspoon salt |
| 1/2 teaspoon freshly ground black pepper | 2 cloves garlic, peeled and chopped | 1 teaspoon grated fresh ginger |
| 4 bay leaves, crumbled | 2 tablespoons peanut oil | 2 pounds pork chops, pork steaks, or sliced boneless pork butt |
| 1 | Place the peppers, scallions, and all the herbs and spices in a food processor and finely chop to form a paste. Add the oil and puree until smooth. Rub on both sides of the pork and let stand for 30 minutes. Grill on the barbecue. |
| 2 | NOTE: This basic jerk marinade can be used on all kinds of meat. It's terrific on chicken and beef, and I certainly thick you should try it on lamb. |