Friday, August 13, 2010

Jerk Pork Kabobs

Want to try this...

Pork-Pineapple Kabobs
from Jerk From Jamaica

serves 4 (2 skewers per person)

hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes

One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges

In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.

Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.

Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.

Jerk Marinade
from Jerk from Jamaica

makes about 1 1/2 cups

1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar

Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.

No comments: