Jerk Pork Recipe - Cooking Index
Jerk Pork Recipe - Cooking Index
| 1/4 cup | 59ml | Allspice berries |
| 1 | Cinnamon stick - (1 1/2" long) | |
| 1 teaspoon | 5ml | Grated nutmeg |
| 6 | Scallions, including green tops - sliced | |
| 1 | Scotch Bonnet-type chili | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Dark Jamaica rum |
| 4 lbs | 1816g / 64oz | Boned pork loin |
| 1 | Island Beans - see * Note | |
| 1 | Fried Plantains - see * Note |
* Note: See the "Island Beans" and "Fried Plantains" recipes which are included in this collection.
Preheat the oven to 350 degrees.
Place the berries on a pie tin and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well.
Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature. Increase the oven temperature to 400 degrees. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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