Jamaican Jerk Pork Recipe

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Jamaican Jerk Pork
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Ingredients:

Directions:

  1. Preparation.
  2. 1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
  3. 2. Making the marinade Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
  4. 3. Preparing the pork - Cut the pork up in to smaller pieces.
  5. Use a fork to poke some holes in the pork pieces.
  6. 4. Marinade the pork - Rub the sauce in to the meat, saving some for basting and dipping later.
  7. 5. Setting in the fridge = Leave the pork in the fridge to marinade overnight.
  8. Cooking.
  9. 5. Cooking the pork - For the classic Jamaican taste grill the meat slowly until cooked (cook in oven on 350 degrees if you like), turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
  10. Serving.
  11. 6. Serving - Serve with salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 556.24 Kcal (2329 kJ)
Calories from fat 231.11 Kcal
% Daily Value*
Total Fat 25.68g 40%
Cholesterol 149.69mg 50%
Sodium 3781.65mg 158%
Potassium 1142.19mg 24%
Total Carbs 16.9g 6%
Sugars 8.96g 36%
Dietary Fiber 2.48g 10%
Protein 53.9g 108%
Vitamin C 30mg 50%
Iron 3.2mg 18%
Calcium 61.8mg 6%
Amount Per 100 g
Calories 127.73 Kcal (535 kJ)
Calories from fat 53.07 Kcal
% Daily Value*
Total Fat 5.9g 40%
Cholesterol 34.37mg 50%
Sodium 868.42mg 158%
Potassium 262.29mg 24%
Total Carbs 3.88g 6%
Sugars 2.06g 36%
Dietary Fiber 0.57g 10%
Protein 12.38g 108%
Vitamin C 6.9mg 50%
Iron 0.7mg 18%
Calcium 14.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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