Dis Jerk’ll Gobsmack Ya
"Team Gobsmacked created this dish for a Caribbean challenge during Zaar World Tour III. Each team member suggested an ingredient. Then I added a few more and came up with what you see here. I relied on the fact that jerk seasoning typically includes allspice, Scotch Bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme and garlic—so all of these are here and more. I live in Australia and have never eaten jerk, so my irreverent team figured I was the logical choice (target) to create this dish. I have no way of knowing how authentic or tasty this is. I plan on making it in a few days and seeing whether it works. If you make this, you can tell me whether it works for you, and suggest revisions. Note: In Strine (Australian lingo), gobsmacked means surprised or stunned. You have been warned. Time does not include overnight marinating."
photo by Chilicat
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 teaspoon allspice
- 2 scotch bonnet peppers
- 1⁄2 teaspoon ground cayenne pepper
- 2 cloves
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon black pepper
- 4 scallions, chopped roughly
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon dried thyme (or 3 sprigs fresh)
- 3 garlic cloves, crushed
- 1 teaspoon sea salt
- 3 tablespoons lime juice
- 2 tablespoons pineapple juice
- 1 -2 tablespoon brown sugar
- 2 -3 lbs pork leg steaks (or use a pork neck)
directions
- Put all the ingredients (except the pork) in blender or food processor.
- Buzz these until they are well blended.
- Put the pork steaks in a non-reactive pan (such as glass).
- Pour the marinade over the steaks, turning each steak to coat it well.
- Cover the dish holding the steaks with plastic wrap and place in refrigerator.
- Leave steaks in marinade for 24 hours, turning them several times and swishing them around in the marinade.
- One hour prior to cooking, remove dish of steaks from the fridge.
- After the hour is up, drain off the marinade and reserve.
- Grill steaks on a hot BBQ until done, brushing occasionally with the reserved marinade.
- Serve with salsa, rice and any other accompaniments you like.
- If you have problems, speak to the management. And remember you were dealing with an amateur.
Questions & Replies
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Reviews
-
These were a huge success tonight! Wow, the pork had such great flavor and just the right amount of spice. I put the pork in the marinade in the morning and grilled it, without basting, for our dinner. Delicious! -
This recipe was included in Book#228608. April 27, 2008 -- These pork chops were terrific! The citrusy/sweet/spicy taste was really delicious. I marinated them for 2 days and we could taste the marinade all throughout the meat. We gobbled these up in record time, and I'll be making them again for a BBQ next weekend. (I used 4 scotch bonnet peppers, but we like our food really hot/spicy.) Thanks, Leggy Peggy, for another 5-star recipe! -
This is fantastic! I used boneless pork loin chops and got down to pineapple juice in the ingredients list and realized that I didn't have it. I used orange juice. This will be a keeper. Great creation Team Gobsmacked! -
This had great flavor throughout the meat. Used country pork ribs as the meat. Family really liked it. Made for ZWTIII. -
Yummm!!! I'm so glad I chose this jerk recipe to try! I stuck a couple of butterflied pork chops in a ziploc bag with the jerk sauce but didn't have a chance to cook it until a couple of days later. No problem - it still turned out wonderful, and the fruit flavor really came through nicely. Thanks Team Gobsmacked!
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RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</p>
<p> </p>
<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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<p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p>
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<p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
