This stew is absolutely delicious. I made my own Jerk sauce and decided to do a stew instead of the normal grilled Jerk chicken. I bought some lovely pork shoulder and got to work. I met a lovely Jamaican family last month and I asked them how what all they add to their Jerk sauce. They gave me the ingredients and I decided to give it a try. I didn’t make it super spicy as I am the only one who enjoys that.
I used orange juice and chicken broth for the liquid – which gave the stew amazing flavor. I decided to serve it with creamy polenta and a huge green salad… yum!
- 1 pound pork shoulder, extra fat trimmed off and cut into 2 inch pieces
- 5 to 6 garlic cloves
- 2 tablespoons fresh thyme
- 1 habanero pepper, seeds taken out
- 7 to 8 green onions, trimmed
- 2 teaspoons allspice
- ½ cup orange juice
- 2 teaspoons salt
Add the garlic, thyme, habanero pepper, green onions, allspice, orange juice and salt to a blender. Blend till smooth.
Take ½ cup and add to the pork pieces and marinate for 2 to 3 hours.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all purpose flour
- 1 cup orange juice
- 2 cups chicken broth
Preheat oven to 350 degrees F.
Heat a medium heavy saucepan with the olive oil. Add the pork pieces and brown on high heat. Add the flour and sauté for a minute. Add the rest of the jerk sauce and bring to a boil. Saute on medium heat for 2 to 3 minutes. Add the orange juice, chicken broth and bring to a boil. Lower heat to a simmer and cover and place in oven with the lid on. Bake for about 2 hours. Take out of oven and taste for seasonings. Serve with polenta.