Jerk Pork & Chicken a la Court

This is perhaps Jamaica's most famous dish and certainly my favourite. It's moist and loaded with Jamaican flavour and spice.

Have a cold drink handy in case the spice is too great.

Making your own marinade from scratch can be tedious and time consuming, so a cheater's way, is to buy Walkerswood Jerk seasoning http://www.walkerswood.com/ (as pictured) and just add to it.







Ingredients:

• 1 jar of Walkerswood Jerk Seasoning
• 2 green onions chopped
• 1 medium onion chopped
• 1/4 cup oil
• 1 tbs. brown sugar
• 1 tsp. nutmeg
• 1 tbsp. lime juice
• 1 tsp. allspice
• 2 tbsp. fresh thyme
• 2 tbsp. Pickapeppa sauce or a mild bbq sauce

Method:

• First, prepare the meat the night before cooking by making slits into the meat that can filled with the marinade.
• Then, in a large bowl, mix together the entire jar of Walkerswood seasoning with all the other ingredients.
• Rub into the meat well and make sure seasoning stays in the slits you have made. If seasoning a pork, it helps to tie it tight with string, so the pork stays together with the seasoning.
• Let the meat marinade over night and take out half an hour before cooking.

BBQ Cooking Method

• Heat the BBQ to 375 degrees Celsius
• Reduce heat to low - medium heat
• Place an aluminum pan under the grill and fill with boiling water, this will keep the meat moist and prevent it from burning.
• Place chicken on grill and let it cook for 45 min. to an hour
• Check to make sure meat is cooked to correct internal temperature for either pork or chicken

Oven Cooking Method

• Heat the oven to 400 degrees F and place meat in a deep pan or dish with and wire rack, so the meat is not touching the bottom of the pan.
• Fill the bottom of the pan with boiling water and cook for about 45 min. to an hour
• Check to make sure meat is cooked to correct internal temperature for either pork or chicken
• Let meat stand for about 10 min. before serving to enhance the flavours further

Serve with rice and peas and enjoy!