One of my favourite “spicy” dishes is jerk. I love jerk chicken and jerk pork. I also hate the rain, so this chilly rainy day in October I decided to make some oven roasted Jerk Pork. Traditionally Jerk Pork is made with Scotch Bonnet Peppers – which I love and actually have a JIYK (Joy In Your Kitchen) Hot Sauce Line – which 3 of 4 sauces are made of Scotch Bonnets – but I really like jerk turned down a notch, so I use jalapeno peppers instead. I will give the instructions using different variations of heat.
(Don’t be a) Jerk Marinade.
- 2 Jalapenos (mild) or Scotch Bonnet Pepper(hot) – chopped, with seeds and membranes -** heat hint see below**
- 1/2 tb dried thyme
- 2 tsp salt (table salt)
- 1TB brown sugar
- 2 tsp all spice
- 1 tsp nutmeg
- 1 tsp cinnamon ( I used Mexican cinnamon)
- 1/3 c sodium reduced soy sauce
- 2 TB vegetable oil
- 1/4 c white vinegar
- 1/2 cup chopped white onion
- 1/2 c Mango Juice
- 1 tsp minced garlic (or 2 cloves)
- 1 tsp minced ginger/ ginger paste
- 1/2 oz dark rum
- 2 -3 drops bitters
Puree all items except for pork/chicken in food processor. I cut almost thru my roast because I like the seasoning thru. Pour marinade over meat and marinate for a minimum of 2 hrs.
Take meat out of fridge, while oven is coming to temperature.
Heat oven to 450 degrees. Line a baking dish with tinfoil and place a rack on top. Using extra long skewers to “reattach” the roast together and place over baking dish. Pour about a cup of marinade over meat. Reserve remaining marinade.
Bake at 450 for 20 mins, reduce heat to 325.
Pour about another 1 cup of marinade over meat and roast until the internal temperature is 160 degrees. (3 LB about 75-90- min).
Allow to meat to rest for 15 -30 minutes before serving. enJoy!
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**to bring the heat down, seed these jalapenos, to bring the heat level up – substitute scotch bonnet peppers (seeded) or up it further by removing the stem of the scotch bonnets but adding the seeds & membranes into the marinade.