I have given it out verbally a few times and people have always reported back that the results aren't as good. In a recent discussion I got asked a question I had not been asked before and the answer may explain this.
After describing the method I then got asked how long I put it in the over for... I don't. I cook it all in a wok.
I have just typed it up for someone to try on a camping trip and I may come back to tweak this later but the recipe is as follows...
Jerk Pork
Timings –
10-20 minutes to start
marinade
45 minutes-2 hours for
cooking depending on heat levels and humidity of environment
Tools:
Large bowl (to
marinade in)
Large wok or saucepan
Heat source (e.g. fire
or hob)
Spoon (to stir
marinade in)
Wooden or plastic
spoon (to stir fry with)
Ingredients (based on
amounts last used)
1 Kg pork in cubes
(belly preferred but
250Kg pack shoulder precut from supermarket basics range works well)
1/2 jar of jerk
seasoning (more for more spicy flavour)
8 scallions or spring
onions
soy/Worcester sauce
maple syrup/agave
syrup/golden syrup or something sweet
bottle of stout (e.g.
Guinness or dragon stout)
Method:
Cube meat (approx
1inch pieces) if not already cut
Coarsely cut 4 spring
onions (approxe 1/4 inch pieces)
Put meat and cut
onions in bowl stirring through with 1/4 jar of jerk sauce (or more depending on how hot you want it).
Add a drizzle or 3
each of soy/Worcester
Add a drizzle or 5 of
sweet syrup
Ensure mixture is
stirred through and then leave to marinade for a while, overnight works well
depending on refrigeration facilities.
When ready to cook
heat a little cooking oil (not olive) in pan and then pour everything from
bowl, meat and marinade together, into pan and start to cook through – stirring
as frequently as you like to try and ensure all meat is cooked.
During the stirring
add 1/4 (or more) of jar of jerk seasoning.
Keep cooking (and
stirring as you feel needed) until you are sure that pork is cooked through.
Feel free to cut into a piece to find out.
Any liquid may reduce
down but it doesn’t matter at this stage.
Coarsely cut remaining
spring onions, these can be added now or just before serving.
When sure that meat is
cooked through add the entire bottle of stout.
Simmer and stir and
let reduce until there is no liquid left and there is a sticky coating on
everything.
Serve however you
like.
