Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1 x (3-lb) pork loin or possibly shoulder roast, boned, rolled, tied
- 3 x Cloves garlic, slivered
- 4 x (or possibly to taste) Scotch Bonnet chiles, minced
- 1 x Green pepper, coarsely minced
- 1 x Onion, coarsely minced
- 2 x Cloves garlic, chopped
- 1 tsp Grnd cumin
- 1 tsp Dry basil
- 1 tsp Grnd pepper
- 1/2 tsp Cinnamon
- 1 x Bay leaf
- 2 x Limes, juice of
- 1 can (15-ounce) tomato puree
Инструкции
- Can anyone recommend a good,warm,but not too salty Jerk sauce We've been enjoying Vernon's for years but went to order & were told Vernon had closed his Jerk Paradise,because his mother is sick.Therefore no more sauce.
- Thought everyone might enjoy this recipe I've been making from John Demers' Caribbean
- Cooking: "This flavorful pork preparation from Cuba is,in some ways,the ancient Indians' Jerk Pork after the Spanish added their special touches."
- Using tip of knife make slits in roast & stuff garli slivers into slits.
- Set roast in large bowl. To prepare a marinade, place a large skillet over medium- high heat; add in chiles, bell-pepper, onion, garlic, cumin, basil, pepper, cinnamon & bay leaf. Cook, stirring, till vegetables are lightly charred, remove from heat & stir in lime juice. Pour over roast & turn to coat thoroughly. Chill overnight, turning occasionally.
- Preheat oven to 350 degrees. Remove roast from marinade & place in roasting pan. Cook for 35 min a lb.. Combine tomato puree with marinade in a sauce-pan. Boil, then reduce heat & simmer, recipe says 5 minutes. but I usually simmer longer, half hour. Taste & adjust seasoning.
- Remove bay leaf, strain if you like. Slice roast & serve with sauce spooned over.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 24 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 96mg | 3% |
| Total Carbs 6.05g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.44g | 1% |
| Protein 0.75g | 1% |
