Roast Jerk Pork with Cranberries and Fresh Spicy Jalapeno Salsa Verde. This dish combines the rich, smoky flavors of Jamaican jerk seasoning with the sweetness of cranberries and the heat of jalapeños, creating a vibrant and unforgettable meal. Perfect for gatherings or a special family dinner, this recipe serves four and is sure to impress!
Ingredients
For the Roast Jerk Pork:
- 4 lbs pork shoulder or leg, cut into medium pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp pimento berries (allspice)
- 4 cloves garlic
- 1/2 cup brown sugar
- 6 scotch bonnet peppers (adjust for spice preference)
- 2 sprigs fresh thyme
- 2 stalks scallions, chopped
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg, grated
- 3 tbsp dark or mushroom soy sauce
- 1/4 cup vinegar (white or apple cider)
For the Cranberry Sauce:
- 1 cup fresh cranberries
- 1/4 cup sugar
- 1/2 cup water
- Zest of one orange
For the Fresh Spicy Jalapeno Salsa Verde:
- 4 fresh jalapeños, roasted and peeled
- 1/2 cup cilantro, chopped
- 2 cloves garlic
- Juice of 2 limes
- Salt to taste
Grocery List
Meat:
- Pork shoulder or leg (4 lbs)
Produce:
- Garlic (6 cloves)
- Scallions (2 stalks)
- Fresh thyme (2 sprigs)
- Scotch bonnet peppers (6)
- Fresh cranberries (1 cup)
- Orange (1)
- Jalapeños (4)
- Cilantro (1/2 cup)
- Limes (2)
Pantry Items:
- Salt
- Black pepper
- Pimento berries (allspice)
- Brown sugar (1/2 cup)
- Cinnamon powder (1/2 tsp)
- Nutmeg (grated, 1/2 tsp)
- Dark or mushroom soy sauce (3 tbsp)
- Vinegar (1/4 cup)
- Sugar for cranberry sauce (1/4 cup)
- Water for cranberry sauce (1/2 cup)
Cooking Instructions
Preparing the Jerk Pork
- Marinate the Pork:
- In a blender, combine garlic, scotch bonnet peppers, thyme, scallions, salt, black pepper, pimento berries, brown sugar, cinnamon, nutmeg, soy sauce, and vinegar. Blend until smooth.
- Rub this marinade all over the pork pieces. Cover tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Roast the Pork:
- Preheat your oven to 375°F (190°C).
- Place the marinated pork in a roasting pan. Cover with aluminum foil to retain moisture.
- Roast in the oven for about 90 minutes or until tender. Remove the foil for the last 15 minutes to allow the pork to brown.
Making the Cranberry Sauce
- Prepare the Cranberry Sauce:
- In a saucepan over medium heat, combine fresh cranberries, sugar, water, and orange zest.
- Cook until cranberries burst and sauce thickens, about 10 minutes. Set aside to cool.
Preparing the Salsa Verde
- Make the Salsa Verde:
- Roast jalapeños over an open flame until charred. Peel off skins and remove seeds if desired.
- In a blender, combine roasted jalapeños, cilantro, garlic, lime juice, and salt. Blend until smooth.
Serving Suggestions
Slice the jerk pork and serve it alongside the cranberry sauce and spicy jalapeño salsa verde. This dish pairs well with rice and peas or a simple green salad.
Nutritional Information
Per Serving:
- Calories: Approximately 650 kcal
- Protein: 40g
- Fat: 30g
- Carbohydrates: 50g
(Note: Nutritional values may vary based on specific ingredients used.)
Cooking Time
Total cooking time is approximately 2 hours and 30 minutes, including marinating time.
Tips & Notes
- For extra flavor depth, consider adding a splash of rum to your marinade.
- If you prefer less heat in your salsa verde, use fewer jalapeños or remove their seeds.
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