Jerk seasoning paste – superb for meat, tofu and vegetable.
Recipe for Jerk Pork
1 x 2kg shoulder of pork (ask butcher to chop the pork through to the bone several time but keep in one piece)
5 tbsp Jerk Seasoning paste (use sparingly at first then adjust to your taste)
¼ cup chopped onions
½ cup oil
1 cup water
Wipe pork, rub jerk seasoning and onions well into pork. Leave covered overnight in the refrigerator.
Scrape off seasoning. Heat oil in a dutchpot or thick-bottomed saucepan on top of the stove. Fry pork for 6 minutes on both sides. Add water. Cover and cook slowly for 1½ to 2 hours, turning from time to time.
When cooked, chop meat into pieces and bake at 200°C for 10 minutes to ‘dry out’ before serving. Serve hot.
Keep unused seasoning refrigerated.
Ingredients: Scallion, Hot Peppers, Water, Salt, Acetic Acid, Thyme, Spices, 0.033% Potassium Sorbate (as preservatives)