I have always loved Caribbean food and miss travelling around there enjoying local delights. Of course, the cultures vary from island to island, with French influences and Spanish influences changing the style of food on some islands, while others have an obvious African influence.
Jamaican food will always be a favorite! I have always been lucky enough to have Jamaican friends around me to cook for me when I haven’t had the opportunity to visit the island itself, so always maintained a love for the food. Jamaican curries and jerk dishes made from meat lends itself to slow cooking very well and this dish in particular is very easy to make and doesn’t take time at all to put in the crock pot, so that you return from work with supper ready!! It also makes great leftovers to take to work, keeping the joy going!!
WINE NOTE: We don’t really drink wine on a work night so only had sparkling water, but I would pair a fruity aromatic wine with this such as Pinot Gris or Gewurztraminer, to balance the jerk marinade.
2 tsp ground allspice
50g/2oz light muscovado sugar
6 garlic cloves peeled
2-4 scotch bonnet chillies, deseeded
2 tbsp chopped fresh thyme
8 scallions / spring onions chopped
1 tsp ground cinnamon
1/4tsp ground nutmeg
sea salt and fresh ground black pepper
2 tbsp soy sauce
700g/1 1/2lb pork fillet
50ml pork stock (or chicken stock if you can’t get pork stock)
175g/6oz long grain rice
1 red pepper chopped and deseeded
1 yellow pepper chopped and deseeded
chopped fresh cilantro / coriander
Place all the jerk ingredients in a food processor and blend until smooth.
Place the pork in a Ziploc bag with the jerk sauce and work the marinade around the pork, or place in a shallow dish and brush with the marinade. Cover and refrigerate overnight.
First thing next morning, lift it out of the fridge and allow to return to room temperature. Brush the dish of the crock pot with oil and place the pork in it, with the stock poured over.
Switch on low and cook for 8+ hours.
Serve with the rice.