Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 1 cup
- 1/2 cup ground allspice berries
- 1/2 cup packed brown sugar
- 6 to 8 garlic cloves
- 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
- 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
- 2 bunches escallions (green onions)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Kosher salt and black pepper to taste
- 2 Tablespoons soy sauce to moisten
You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.
Jerk Pork in the Oven Recipe
Jamaican Jerk Sauce Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.