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Jerk Pork with Papaya

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 03 February 2010 at 14:09
From the BBQFAQ. i don't think the angel hair pasta is in keeping with a carribean theme, but the rest of the recipe really looks like something good to try:
 

Jerk Pork with Papaya

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1 1/3  pounds        pork tenderloin, or pork loin

   1                    banana, coarsely chopped

  3/4     cup           chutney, Major Grey's mango chutney or other

  1/4     cup           lime juice

   3      tablespoons   unsweetened coconut flakes

   1      pound         pasta, angel hair pasta (dry)

  3/4     cup           chicken broth

  1/4     cup           seasoned rice vinegar OR

  1/4     cup           unseasoned plus 1 tablespoon sugar

  1/4     cup           cilantro, minced

   2      teaspoons     sugar

   2      whole         papayas, (peeled, seeded and cut in 1/2 inch

                        slices)

 

JERK SEASONING:

 
  1/4     cup           cilantro, firmly packed)

   3      tablespoons   water

   3      tablespoons   fresh ginger, minced

   2      tablespoons   whole black peppercorns

   1      tablespoon    allspice, ground

   1      tablespoon    brown sugar, (packed)

   2      cloves        garlic, minced

  1/2     teaspoon      crushed red pepper flakes

  1/4     teaspoon      coriander, ground

  1/4     teaspoon      nutmeg, ground

   1                    habenero pepper, fresh, minced (optional)

 

Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day.

 
In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside.
 
Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins).
 
Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana-chutney relish to add to taste. 
  

Note: If using the habenero pepper, do not use your bare hands to mince or apply paste to pork.  Use gloves.  6 servings

 

Nutrition Facts:

 
Amount Per Serving: Calories 529 - Calories from Fat 69 Percent Total Calories From: Fat 13%, Protein 24%, Carbohydrate 63%
 
wikipedia on carribean jerk:
 
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Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply Jerk spice mixes to fish, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, and garlic.

Jerk chicken, pork, or fish is said to be at its best when smoked over aromatic wood charcoal or briquettes. The wood ("pimento wood"), berries, and leaves of the allspice plant among the coals contribute to jerk's distinctive flavor.

History

The Quechua word charqui (dried meat) gave the name to both the Caribbean term jerk and the North American term jerky. Jamaican "jerk" blends well the cultural origins and traditional cooking methods of many indigenous peoples native to the Caribbean, many of which developed smoking methods like jerk for easily transported food and long term sustenance. Of all the modern barbecueing processes, it corresponds most closely to the historical descriptions of cooking of protein in Caribbean based indigenous American (Taino) culture. The Tainos constructed a grid of immature 'green' sticks some distance above a shallow pit of smoldering ashes of green allspice-tree word ("pimenta wood"), placed the meat on the grid and cover it with allspice-tree leaves ("pimenta leaves") along with spices in order to impart further flavor while trapping the smoke for maximum effect.

In many indigenous cultures throughout the Americas, and especially in the Caribbean, jerk meat was a primary method of protein preservation. By cutting game and fish into strips and drying it in the sun for use at a later date, many native peoples of the Americas and the Caribbean were able to retain valuable meat for leaner times. A small fire was lit under the meat so that the smoke would prevent flies from laying their eggs on the raw meat. Native Americans also use a method similar to this, calling it jerky, as was shown in an episode of Ray Mears the survivalist's programme on the BBC. (See also jerky.)

A grill over an open fire suffices in contemporary cooking, but smoking the meat, either in a wood burning oven, smoker, shallow pit or wood barrel produces a more penetrating flavor in the protein. The wide availability of pre-made seasoning mixes give a passable jerk flavor to meat baked in a kitchen oven.

Modern day

Jerk spice (also often commonly known as Jamaican Jerk spice) refers both to a spicy dry rub spice mix for meat and also to the particular technique applied to a cooking method for many different types of proteins, but not limited to goat, chicken, fish, shellfish, tofu, and other types of proteins.

Jerk cooking has developed a worldwide following in most major Western European cosmopolitan urban centers.[1]

The cooking technique of jerking, as well as the results it produces, is the result of a practice that has evolved over time from pit fires to old oil barrel halves as the container of choice. Around the 1960s, Caribbean entrepreneurs seeking to recreate the smoked pit flavor in an easier, more portable method came up with a solution to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke. These barrels are often heated by layers of charcoal, which some say enhances the spicy, smoky taste. Alternatively, when these cooking methods aren't available, other methods of meat smoking, including wood burning ovens, can be used to jerk meat. However, oil barrels are arguably one of the most popular cooking methods for jerk in Jamaica.

Street-side "jerk stands" are frequently found in Jamaica and the nearby Cayman Islands but can be found throughout the Caribbean diaspora and beyond. Jerked meat, usually chicken or pork, can be purchased along with hard dough bread, deep fried cassava flatbread "bammy" (usually with fish) or Jamaican fried dumplings, called festival, a variation of sweet flavored fried dumplings made with sugar and served as a side. The starch in the bread balances the heat and the strong spice of the hot pepper in the jerk. Recipes for jerk spices vary, and there is often much debate around which chef's secret recipe of spices and herbs makes the best jerk seasoning.

Jerk cooking and seasoning has followed the Caribbean diaspora all over the world, and authentic jerk can now be found at restaurants almost anywhere a significant population of Caribbean descent exists, such as the United Kingdom, Canada, or the United States.



Edited by TasunkaWitko - 03 February 2010 at 14:52
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2010 at 14:55
I'm thinkin' some steamed rice mebbe with some plantain in it, a side of too-fresh mango slices with lime juice all over them and a good cold Red Stripe beer would be perfection for this recipe! Oh man.....

Jamaica! No problem.......

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Montana Maddness View Drop Down
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Joined: 24 February 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Montana Maddness Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2010 at 14:47
I'm with you Rivit!
Hotter the better bring on the peppers!
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