My Regional Canadian Food - Jerk Pork

So this is the second month of the Canadian Food Experience project, and this month Valerie challenged us to write about a Regional Canadian Food. The Canadian Food Experience project brings together food bloggers, from across the country, to share their collective regional and cultural food experiences.

 

Like most of the population of Southern Ontario, I go to the supermarket weekly or bi-weekly to get my groceries, except in the summer when I go to the Farmer’s market to get my fruits and vegetables. So, I did a little research on what’s local to my region, and I found out that there is A LOT, especially the one meat that I love - Pork!!!

In my family there are three types of people - the pork lovers aka the porkists, the vegetarians, and everyone else, and I firmly belong to the first group.

When I think about life without bacon, pork chops, pork roast, jerk pork and bbq spare ribs, I shudder at what a cold and souless place the world would be. Well, this is how I envision that world.

Pork Roast

When I lived at home, I ate pork at least once a month and it was usually prepared one of two ways, pork chops or pork roast. We'd cook pork when we'd had just enough of eating chicken or fish. After I left home, I've at continued to eat pork at least once a month but I’ve now added a few other recipes to my reportoire.

Pork Chop

A couple years ago, my husband’s aunt shared a Jerk Pork recipe that she’s been using for years. This has now become a favourite in my family, and it tastes all the better because I'm using delicious, fresh Ontario pork. The recipe is easy to follow but sometimes I cheat and buy the jerk marinade in a bottle, but shhhh don’t tell his aunt that.

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Jerk Pork 5lb pork

 

Jerk Pork

Seasoning

* 1 onion

* 1 cup scallion

* 5 cloves garlic

* 2 tsp fresh thyme

* 1 scotch bonnet pepper without seeds

 

Jerk Marinade

* 5 tsp salt

* 2 tsp sugar

* 2 tsp ground pimento

* ¼ tsp  ground nutmeg

* ¼ ground mace

* 1 tsp. black pepper

 

1. Rub in seasoning on pork. Leave for ½ an hour.

2. Rub on jerk marinade and leave to marinate for at least 5 hours. (Overnight is better)

3. Prepare grill, and barbecue pork, until cooked, or put in a hot oven 400F for about 20 minutes. Lower the oven temp to 275F and cook slowly until done.

4, Chop into small pieces when ready to serve.

 

Serves 6

 

Copyright © 2013, Olive & Ruby. All rights reserved.

Comments

Louisa [Living Lou]'s picture

Wow this sounds amazing. Will have to try this recipe out soon - I too can't imagine life without pork (mainly bacon.) Thanks for the recipe!

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