Karol Smith
Jamaican Jerk Pork Medley: A Spicy Island Fusion with Tropical Flavors
Indulge in the tastes of the Caribbean with this enticing Jamaican Jerk Pork Medley. This dish brings together a rich blend of spices and flavors that are the hallmark of Jamaican cuisine. The juicy and tender pork is marinated in a vibrant jerk seasoning, then grilled to perfection, offering a delightful scorch that’s balanced by the sweetness of mango salsa. This colorful fusion is perfect for any gathering, evoking the spirit of island life with each bite.
Ingredients:
For the Jerk Pork:
– 2 pounds of pork tenderloin or pork shoulder
– 1/4 cup olive oil
– 1/4 cup soy sauce
– 1/2 cup fresh lime juice
– 2 teaspoons ground allspice
– 1 tablespoon brown sugar
– 1 tablespoon ground cinnamon
– 1 tablespoon ground nutmeg
– 4 cloves garlic, minced
– 1 thumb-sized piece of ginger, minced
– 2 Scotch bonnet peppers, seeded and finely chopped (or habanero for less heat)
– 1 bunch scallions, chopped
– Salt and black pepper to taste
For the Mango Salsa:
– 2 ripe mangoes, peeled and diced
– 1 small red onion, finely chopped
– 1 red bell pepper, diced
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt to taste
Instructions:
1. Prepare the Jerk Marinade: In a blender or food processor, combine olive oil, soy sauce, lime juice, allspice, brown sugar, cinnamon, nutmeg, garlic, ginger, Scotch bonnet peppers, and scallions. Blend until smooth, then season with salt and black pepper.
2. Marinate the Pork: Place the pork in a large resealable bag or shallow dish. Pour the jerk marinade over the pork, ensuring it is fully coated. Seal or cover, and refrigerate for at least 4 hours, preferably overnight, to let the flavors infuse.
3. Prepare the Mango Salsa: In a mixing bowl, combine the diced mangoes, red onion, red bell pepper, and cilantro. Squeeze fresh lime juice over the mixture and season with salt. Toss to combine and set aside.
4. Grill the Pork: Preheat an outdoor grill or grill pan to medium-high heat. Remove pork from the marinade and let the excess drip off. Grill the pork, turning occasionally, until it reaches an internal temperature of 145°F (about 15-20 minutes, depending on thickness).
5. Rest and Slice the Pork: Let the cooked pork rest for 5 minutes, then slice into medallions.
6. Serve: Arrange the sliced jerk pork on a platter. Spoon the mango salsa on top or serve on the side. Garnish with additional cilantro, if desired.
Enjoy your Jamaican Jerk Pork Medley, a tropical explosion of flavors that will transport you to the vibrant Caribbean shores!
