| Nigril Jerk Pork |
Recipe Type: Main
Author:
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 4
The term “jerk” is believed to refer to the process of turning the meat while it is cooking over the pimento wood fires. The method dates back to the Carib-Arawak Indians who placed meat in a deep pit lined with stones and covered with green pimento wood. “Jerk stands” began appearing in the Boston Beach area of Jamaica in the 1930’s. The roadside stands, offering jerk chicken, pork, and fish, are now common throughout the island where “jerk men” still prepare this dish in the original way by pounding escallions (green onions), ginger, thyme, garlic, cinnamon, peppercorns, nutmeg, pimento (not pimiento), and Scotch Bonnet peppers in a mortar and pestle. Chef’s note: Pimento, a dried black berry, is known as “allspice” outside of Jamaica. The English name “allspice” was given because the spice has the aroma of several spices including cloves, pepper, cinnamon, and nutmeg. Dis be good eatin’ Mon!
Ingredients
- 4 lean boneless Pork Chops
- 1 ½ Cup Water
- ⅔ Cup Lemon Juice
- ⅔ Cup chopped Yellow Onion
- 2 Tbsp Brown Sugar
- 2 Green Onions, chopped
- 2 Tbsp Canola Oil
- 4 Tbsp Jerk Seasoning
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Instructions
- Recipe Note: This recipe was originally posted as a meal with Nigril Jerk Pork, Mo’Bay Jerk Chicken, Rice and Peas and grilled Pineapple. References to the chicken are for preparing the entire meal at the same time (See the original Attachment linked above). If you wish to just prepare the Nigril Jerk Pork, skip the references to the other meal components. (Links to the other pieces of this meal are at the bottom of the text in the instruction when each component is mentioned.
- Combine water, lemon juice, onion, brown sugar, green onion, oil, and jerk seasoning in a blender or food processor. Blend until smooth. Reserve 1/2 cup of the marinade for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours or up to 24 hours.
- Fill the Grill Dome firebox with Cowboy hardwood lump charcoal (a combination of pure oak, hickory and maple). Using an electric igniter or three small pieces of SuperCedar fire starter, light the charcoal. Allow the temperature to stabilize at 365° F. to 375° F. (This will take about 30 to 45 minutes depending on the size of the Grill Dome and the amount of fuel.)
- Add one chunk of hickory wood and one chunk of cherry wood and 1/2 cup of BBQr’s Delight hickory and cherry pellets (in an aluminum foil pouch or smoker tray) to the charcoal. (Alternately, if you have any green pimento wood, add three to four chunks to the coals.)
- Lightly oil the grill grate. Drain chops and arrange chops on grate. Discard marinade. Cover grill and cook chops for four minutes. Add chicken pieces and cook, covered, for another four minutes. Open Grill Dome and baste pork and chicken, turn pieces over and continue cooking, covered, another six to eight minutes or until the pork has an internal temperature of 155° F. and the chicken has an internal temperature of 165° F. Remove meat from Grill Dome, tent with aluminum foil and allow to rest for five minutes. Carve chicken and pork into bite-size chunks.
- Arrange chicken and pork pieces onto service plate. Drizzle with warmed Jerk Sauce. Spoon Rice and Peas on plate. Garnish with grilled pineapple wedges (or slices) and fresh cilantro. Serve with crusty bread.
- Offer plenty of Red Stripe beer to quench the fiery-hot jerk pork and chicken.
Notes
Recipe Submitted by: Mike Stines (Grill Dome Community) of www.CapeCodBBQ.com
Cook Time will vary dependent upon meat size and temperature.