Hot Jerk seasoning paste – superb marinade for meat, tofu and vegetable.
This ‘Made in Jamaica’ hot jerk seasoning marinade paste will help you recapture the authentic flavours of your youth or relive that Jamaican holiday experience. What better way to lift the COVID restrictions, than to travel within your own kitchen to Jamaica!
Invite your friends that like spicy food and cook up a storm using this hot jerk seasoning marinade. Share this exotic flavour with your neighbours and help them experience the Jamaican cuisine you take for granted.
For those trying something new or never allowed in the kitchen, follow the recipe below to get that memorable taste of jerk pork.
For a recipe of oven baked jerk seasoned chicken instructions view: https://www.jamaicanproducts.com.au/product/jerk-or-bbq-seasoned-chicken-wings/
Enjoy A Taste of Jamaica
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)