Friday, April 24, 2009

Tortuga Jerk Pork

This spicy-hot Jamaican recipe comes to us from the Tortuga Rum Company, makers of several delicious Caribbean sauces and other island delicacies. For best flavor, plan on marinating the pork overnight before cooking.

1 onion, finely chopped
1 cup finely chopped scallions
5 cloves garlic, minced
2 tsp fresh thyme, minced
1 scotch bonnet pepper, deseeded and finely chopped
5 lb pork
1 5oz bottle of Tortuga Jamaican Jerk Sauce

Combine the first 5 ingredients, then rub this seasoning into the pork to coat all sides. Place the pork in the refrigerator for half an hour to allow the flavors to penetrate, then remove from refrigerator and pour the Tortuga Jamaican Jerk Sauce all over the pork. Place back in the refrigerator to marinate for at least 5 hours, ideally overnight. Cook the pork as desired until well done: on the grill, in the oven, or even in a crock pot.

Gloria's Note: I like to enjoy jerk pork with fluffy white rice and a side of sweet (ripe) fried plantains, and a simple tossed salad with a citrus dressing. Of course, fresh tropical fruit (mango, pineapple, papaya etc) makes the perfect ending for this meal!

Zestfully yours,

PS: Tortuga Jamaican Jerk Sauce is currently on sale at the Carolina Sauce Company!

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