Saare jerk-sealiha (Island Jerk Pork) is a traditional Dominican (from the Island of Dominica) recipe for a classic dish of pork marinated in jerk spices and cooked with soy sauce, orange juice and pineapple juice. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Island Jerk Pork (Saare jerk-sealiha).
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This is one of the classic jerk dishes from the island of Dominica in the Caribbean. Though originating in Jamaica, many islands have introduced, accepted and adapted jerk cooking. The Dominican twist is the addition of fruit dishes to the jerk marinade.
Ingredients:
1kg pork shoulder, cubed
4 tbsp jerk seasoning
3 garlic cloves, minced
1 onion, chopped
1 bell pepper, sliced
1/2 hot (scotch bonnet or habanero) chilli, finely diced
2 tbsp vegetable oil
4 tbsp soy sauce
4 tbsp orange juice
4 tbsp pineapple juice
Salt and freshly-ground black pepper to taste
Method:
Place the cubed pork in a bowl, scatter over the jerk seasoning, garlic, salt, and black pepper toss to combine then rub the ingredients into the meat. Cover and set aside to season for at least 30 minutes.
Place a large heavy-based frying pan or skillet over medium-high heat. Once hot add the vegetable oil and use to fry the seasoned pork pieces until nicely browned all over.
Now add the onion, bell pepper and chilli and stir-fry with the pork for an additional 5 minutes.
Pour in the soy sauce, orange juice, and pineapple juice. Stir to combine and bring to a simmer. Cover the pan and let the pork simmer for 45-50 minutes, or until cooked through and tender.
Serve the Island Jerk Pork hot with rice and beans.
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