br>Sprinkle meat strips with Jamaican jerk seasoning; toss to coat
In a wok or large skillet, heat oil over medium-high heat.
Add frozen vegetables; cook and stir for 5 - 7 minutes or until vegetables are crisp-tender.
Remove vegetables from wok and place in a covered serving dish.
Toss pork strips with jerk seasoning; add to wok.
Add more oil, if necessary.
Cook and stir for 2 - 5 minutes or until pork is no longer pink.
Add plum sauce to wok; return vegetables.
Gently toss to coat; heat through.
If desired, sprinkle with peanuts.
Serve over rice.
Brown onions and pork in oil.
In a bowl or large measuring cup, combine sugar, cornstarch and salt. Gradually add vinegar, soya sauce, ketchup, water, and syrup/juice of drained pineapple.
Add mixture to pork.
Cook over low heat, stirring until thick and clear.
Cover and simmer for 1 hour.
Add pineapple tidbits and green pepper. Cook for an additional 5 minutes.
Serve over hot rice.
trim fat from pork.
Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
Add pork; seal bag, and marinate in refrigerator for 30 minutes.
Remove pork from bag, reserving marinade.
Coat grill rack with cooking spray; place on grill over medium coals.
Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
Cut into 1/4 inch thick slices.
Serve with chutney.
Trim fat from pork.
Combine lime juice and next 5 ingredients in a large zip-top heavy-duty plastic bag.
Add pork; seal bag and marinate in refrigerator 30 minutes.
Remove pork from bag reserving marinade.
Coat grill rack with cooking spray; place over medium coals.
Place pork on rack; cover and cook 27 minutes or until meat thermometer registers 160\u00b0, turning and basting pork occasionally.
Cut into 1/4 inch thick slices.
Serve with chutney.
Step 1: Rub salt to pork bones, then clean and scald
Combine the paprika, thyme, cumin, allspice and half of oil in a small bowl. Rub spice mixture over pork chops. Cover and stand for 30 mins to marinate.
Place the papaya , chilli lime flesh and juice, extra oil sesame oil and sugar in a bowl and stir until sugr dissolves. Stir through coriander leaves and sent aside.
Heat a chargrill on high heat. Brush with remaining oil. Cook pork to your liking. Rest for 5 minutes.
Serve with papaya salsa.
p olive oil. Sprinkle the pork generously with salt and brush
he fat layer of the pork loin.
Place meat in
Trim fat from meat and cut into thin strips.
Heat oil in a large skillet or wok until very hot.
Add pork and seasoning blend.
Stir-fry 2 minutes.
Add mango and bell pepper.
Stir-fry 2 minutes or just until pork loses its pink color.
Mix together orange juice, cornstarch and pepper sauce until smooth.
Add to pork mixture in the skillet or wok.
Cook and stir 2 minutes or until sauce is clear and thick.
Stir in green onions.
In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand 5 minutes.
Cut into 1/2-inch (1 cm) thick slices.
Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.
Wash pork and vegetables first.
Cook pork chops in pan on medium heat until nicely brown on both sides.
Gently place pork in ungreased rectangular baking dish (13 x 9 x 2-inch).
Sprinkle chops with salt and pepper.
Arrange onion rings, squash rings and neatly sliced apple rings on pork chops.
Place potatoes around sides of dish.
Marinate the pork with the above ingredients
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
nch deep all over each pork tenderloin. Place the tenderloins in
ub spice mixture over the pork.
Let stand 15 minutes
ntil very smooth.
Place pork in a glass bowl or
and bay leaves. Place the pork chops into a zip top