Recipe #6: Traditional Homemade Jerked Seasoning on Pork Chops

13 Feb

YUMMY!! As promised, I said I was going to make a homemade jerk recipe.  I read a jerked pork chop recipe in the book, but I wasn’t sure because the ingredients in the book didn’t sound like the type of jerk seasonings that I know. This book actually doesn’t even have a recipe for jerk chicken, which is the jerk that most of us are used to.  The only recipe that it has is for those jerked pork chops.  Luckily, I took pork chops out of the freezer last night and they were ready to be cooked.

According to my parents, during the time that this book was published, 1985, jerk was mostly done on pork.  Jerk chicken didn’t become known as the popular jerk that we are used to until later when cooks would roll around on the North Coast attracting tourists to their fragrant drums, where they grilled Jerk chicken.

Jerk chicken became the popular jerked food, when actually, traditionally, jerk pork was the original jerk!  The recipe from the book is the traditional jerk.

Here is the recipe from the book:

  • 4lbs pork chops or any other cut
  • 2 oz pimento berries (all spice)
  • 6 stalks escallion, chopped
  • 2-3 hot pepper, chopped
  • 4 cinnamon leaves, or bay leaves, chopped
  • salt
  • pepper

Wash and dry the pork. Heat the pimento berries in a small frying pan, stirring them for 5 minutes, then put them in a mortar and pound them until they are powdery.  Add the escallion, hot pepper, cinnamon or bay leaves, salt and pepper.  Pound these together until you have a thick paste.  Rub the paste all over the pork and leave it for at least an hour over night in the refrigerator.

When you are ready to cook, placed the seasoned meat on the grill of a barbecue or coal pot.  Life the grill to the highest notch on the barbecue and gently cook the meat over charcoal made from burning green pimento wood. Or you can throw pimento berries on the charcoal… Pork should be ready in an hour.

Here is what I did:

I followed the recipe for the jerk paste almost exactly. The fragrance from the roasting pimento (all spice) berries was amazing.

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Now I don’t have a mortar (something I need to invest it), my mother had the nerve to hand me a toy one… smh. So  instead I used a wooden block and crushed up the pimento. The crushing the pimento part took a while.   I added all of the other ingredients, I used a bay leaf, and ended up with a great smelling paste.  *Probably was a little chunkier than it needed to be, but smashing those pimento berries was no joke.*

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I went ahead and rubbed the pork chops with the paste, coating both sides.

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Since it is also winter, I didn’t pull out the grill.  I just baked my pork chops.  I baked them for 45 minutes… my father likes his meat well done. Then I broiled it for 5 mins, just to get a nice color.

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Sooo.. how did my traditional jerk seasoning turn out.?…Amazing! My mom loved it, the flavor was so good. So different than the stuff from the jar.  I can’t wait until summer time, I am going to pull out the grill and put that paste on everything!

Change? Time should be spent really grinding down those pimento berries, otherwise the pieces may be to big.  But they sell ground allspice pimento berries as well, so maybe I will try that.  Also, next time I will definitely marinate it over night and add another hot pepper, you know I love it spicy!!

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