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Pork Island Style

Jerk is a Jamaican dish that is known and loved worldwide. Over the weekend while speaking to my parents, I learned the authentic way of preparing jerk chicken/pork. They explained, in the 60's when they were children, jerk dishes were originally made on stove top. It actually started out as a stew dish not a grilled dish. I can remember at the age of 4 seeing my maternal grandmother cooking majority of the food on stove top, one pot dishes. So, it makes sense how cooking jerk has evolved (I guess for varied taste and convenience) and was finally embraced as a grill dish.

Here's my recipe for stove top jerk pork: Requires a cast iron stock pot.

Note: You can add potatoes and carrots to this pot roast. Just add veggies during the last hour of cooking.


2.2kg (5lbs) Pork Joint (with bone), 4tbsp Fehmalee's Kitchen island Seasoning, 2tbsp sweet soy sauce, 1tbsp dark soy sauce 4tbsp olive oil, 3 cloves of garlic diced, 1 medium onion diced, 2 dried bay leaves, 1 1/2 cup Sweet larger (beer) such as: Red Stripe, Heineken, Cobra, Tiger, seas salt and pepper to taste

In a bowl add island seasoning, soy sauce, 2tbsp olive oil, 1/2 cup of larger and stir to combine. Marinade pork joint in mixture and place in refrigerator for 24 hour. Remove pork from fridge and allow it to get to room temperature (1-2 hours) before cooking. In a cast iron stock pot over medium-high heat, add remaining 2tbsp of olive oil to pan and brown the joint on all sides. Remove joint and saute the onion and garlic. Put the joint back into pot adding remaining larger, bay leaves and reducing heat to medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as liquid evaporates. Add a little more larger or water if needed.

For a nice gravy, remove roast and add 1 cup of red wine to pan. Bring to the boil scraping brown bits on the bottom of the pan. Keep on medium high heat until wine reduces a bit then add your rue (a good knob of butter and one tablespoon of flour combined to form a paste) bit by bit while whisking slowly to avoid lumps. Do this until gravy reaches the desired thickness. If gravy is too thick, just add water a bit at a time while whisking to remedy.



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