Recipe for Jerk Pork with Two Chutneys 
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Yield:
10
Ingredients:
Amount Ingredient
GINGER-BANANA CHUTNEY ----------------
1 med red onion minced
2 tbl oil
3 x ripe small bananas peeled, and
cut into small cubes
1 cup pitted dates coarsely diced
1/2 cup cider vinegar
1 cup pineapple juice
2/3 cup raisins
2 tbl finely-chopped crystalized ginger
1 tsp Madras curry powder
1/2 tsp Kosher salt
----------------- PINEAPPLE CHUTNEY ----------------
1 can crushed pineapple - (20 oz)
1 cup white balsamic vinegar
1 cup brown sugar - (packed)
1 sm red onion minced
1 tbl minced fresh ginger
1 x red finger chile pepper seeded, veined,
and minced
----------------- JERK PORK ----------------
1 med yellow onion minced
6 x green onions with 1/2" green tops trimmed, and
finely chopped
3 x garlic cloves minced
2 x red finger chile peppers seeded, veined,
and finely chopped
1 tsp finely-chopped fresh thyme
1 tsp cider or distiled white vinegar
1 tsp ground allspice
1 tsp brown sugar - (packed)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp freshly-ground black pepper
1/2 tsp salt
1/4 cup olive oil
4 lb boneless pork loin or
Instructions:
Instructions: To make the Ginger-Banana Chutney: In a 2-quart saucepan cook the onions in oil 5 to 10 minutes or until translucent. Add bananas, dates, and vinegar; mix well. Bring to a boil; reduce heat and simmer uncovered for 20 minutes.

Add pineapple juice, raisins, ginger, curry powder, and salt. Continue cooking 5 to 10 minutes or until mixture is the consistency of marmalade. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the Pineapple Chutney: In a 2-quart saucepan combine pineapple chutney ingredients. Bring to a boil; reduce heat and simmer uncovered about 30 to 40 minutes. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the Jerk Pork: In a small bowl mix together all remaining ingredients except pork roast. Place pork roast in large resealable plastic bag. Pour marinade over roast, rubbing and pressing it into meat surface. Close bag. Marinate in the refrigerator 6 to 8 hours or overnight, turning bag occasionally to distribute marinade.

Remove roast from marinade; discard marinade. Place roast in center of cooking grate and grill 2 1/2 to 3 hours for well-done (170 degrees), or until tender.

Remove from grill and let stand, covered, 5 minutes before slicing or "jerking" (shredding or cutting into 1-inch slivers). Serve with 2 tablespoons Ginger-Banana Chutney or Pineapple Chutney, if desired.

This recipe yields 10 to 12 servings.

Wine Recommendation: The spices and intensely flavored condiments urge you to "go red" with this one. Look for one loaded with berries and cherries, like youll find in a Barolo from Italy.

Beer Recommendation: Dont waste your time guessing. For jerk pork theres really only one beer; Red Stripe Lager from Kingston, Jamaica.

Comments: This authentic Caribbean recipe is incredibly flavorful. Make the chutneys a day or two in advance to allow the flavors to blend. In a hurry? Use your favorite bottled chutney.

Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you cant find Madras curry powder at your local grocers, add a pinch of sugar with the regular curry powder.

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