Tag Archive | "Pork"

BBQ Jerk Chicken

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Jerk Chicken or Pork

Posted on 08 August 2010 by admin

There will probably be loads of Jamaicans and West Indians kissing their teeth while reading this and saying things like “Dat kyan right” or “dis na bloodclaat Jerk”, because Jerk is not a recipe its a state of mind, a feeling from deep within the soul, it is the epitomy of soul food and even by sticking to a recipe you are not giving the Jerk the respek’ due.
So heres some guidlines for the Jerk beginner, feel free to add or subtract depending on your mood and feelings and by all means this is not limited to Chicken or Pork, you can use fish, prawns, goat, beef, sausage or even if you are a real saddo tofu….

Ingredients:
1 scotch bonnet chilli
3 cloves of garlic
1 thumb size piece of ginger
1/2 tsp salt flakes
2 tsp dried thyme
1 tsp ground all spice
1 tsp ground cloves
1/4 nutmeg, grated
1/2 tsp black pepper
2 tbsp malt vinegar
2 tbsp molasses or dark unrefined sugar
1 chicken or 1 kilo pork belly (or whatever you decide to “jerk”)
2 tbsp groundnut oil

Jerk Ingredients

Jerk Ingredients

Method:
In a pestle and mortar (or if your lazy like me use a spice blender) put the garlic, chilli, ginger, salt, thyme, spices and grind to a paste, then add the vinegar, oil and sugar and a few tbsp water until all combined and a smooth creamy paste.
Score the chicken (or whatever your using so as the paste penetrates deep into the meat) then put into a tupperware container or ziplock bag or a dish covered in cling film and allow to marinate – turning occasionaly for at least 4 hours – preferably overnight.

Jerk Chicken

Jerk Chicken

Cook on a barbeque preferably one with a lid, and for added flavour put some all spice leaves or bay leaves or thyme or all of the above on to the charcoal to create an aromatic smoke (there are pre made smoking chips you can get)

BBQ Jerk Pork

BBQ Jerk Pork

BBQ Jerk Chicken

BBQ Jerk Chicken

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Vietnamese pork – by Jadus

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Vietnamese pork – by Jadus

Posted on 02 August 2010 by admin

 

Vietnamese Pork

Vietnamese Pork

Ingredients :

grease proof paper
tin foil

 pork shoulder   1-2kgs serves 4-6
3 red chillies (finely chopped)
1 onion
finger of ginger 2-4cm
fish sauce 1 table spoon
3 cloves of garlic
light soy sauce 2 table spoons

for the stock:
Cinnamon sticks
red onion
1 Chilli
chicken stock 500ml

Method:
first you start with making a paste for the pork, grate the onion, garlic and ginger into a bowl then add the chillies , fish sauce and soy and.
mix this together until a paste ( potato masher is handy or a food processor makes easy work of this).
once the texture is like a sloppy peanut butter.pat down the pork with kitchen towl to remove excess moisure.Rub the paste into the pork putting the majority of it on the fat on top. then place ino a baking tray.

preheat oven at 180 o

second prepare the stock, you can use a homemade chicken stock if you have it or one of the good stock cube/liquids are fine. add 500ml of the stock to the baking tray  then add two cinnimon sticks , the chilli whole and an onion chopped in half.

cut the grease proof paper to the size of the topside of the pork place on the pork against the paste like a grease proof roof, this is to help the fat crisp.then wrap the foil over the whole thing finishing it wrapped around the tray.put in the oven for 2hours  after 2 hour turn the temperature to 120, remove foil and baste the sides of the pork place back into oven for 30mins or until pork is crisp ( if you have trouble crisping the fat remove crease paper and pop under the grill). take it out of the oven and leave to rest for 15-20mins then serve.drizzle the stock over the pork.

we served ours with roast potato’s and a pineapple salad.

Vietnamese Pork

Vietnamese Pork

 

 

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Slow Roasted Pork Shoulder

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Slow roasted shoulder of pork in cider with apples

Posted on 23 July 2010 by admin

Extremely tasty melt in your mouth dish from a cheap cut of meat, slow roasted so the meat just falls apart and full of flavour. – not suitable for those on a diet, especially the crispy crackling that goes with it.

Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder

Ingredients:
Shoulder of Pork (deboned preferably)
Bottle of Cider (Sweet or Medium)
Apple
Cornflour or gravy thickener
Salt + Pepper
Garlic Salt
Onion Granules

Method:
Core and skin an Apple and chop into segments place on the bottom of an ovenproof dish, place the Pork Shoulder on it skin side up,
Score the skin and rub in a mixture of salt, pepper, garlic salt & onion granules into the skin making sure to get the mixture deep into the cuts you have made, this makes for a very flavoursome crackling.
Preheat the oven to 130 and roast the joint with the lid on for half the time.
(for each kilo of meat you should roast in totsl for at least 6 hours – so in this case we have a 1 kilo joint pre-roast for 3 hours)

Remove the fat that has cooked out of the pork and replace with the cider, it is important to try and cover as much of the joint as possible with the cider but allowing the skin to remain above the water level. – this keeps the meat moist but allows the skin to start to crispen.

After the next 3 hours remove the joint from the dish and peel off the layer of skin / fat from the top – place this under the grill for around 5 minutes before serving to make it crispy (it will pop and crack while crisping)

Put the oven dish on the hob and bring to the boil then simmer adding your thickening agent to make the cider gray.

- serve with roast potatos, mash, veg, & Yorkshire Puddings

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