Grilled pork rack with spices “Jerk” Caribbean

Grilled pork rack with spices “Jerk” in Caribbean – detailed cooking recipe. Share with friends: Time: 6 hours 40 min plus pickling time Difficulty: medium Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Pickle and pork:

• 1 piece of the central part of the pork loin (1.4 kg.), Without ridge
• 1/2 tbsp. coarse salt
• 1/2 tbsp. brown sugar
• 12 sprigs of fresh thyme
• 10 peas of allspice
• 10 peas of black pepper
• 8 clove buds
• 4 cinnamon sticks
• Sliced ​​piece of fresh ginger 10 cm long.
• 2 bay leaves
• 1 garlic head cut in half
• 1 quarter chopped onion

Dry spice mix “Jerk”:

• 2 tbsp. l ground coriander
• 2 tbsp. l ground ginger
• 2 tbsp. l brown sugar
• 1 tbsp. l garlic powder
• 1 tbsp. l habanero pepper powder
• 1 tbsp. l onion powder
• 2 tsp coarse black pepper
• 2 tsp dried thyme
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp ground cloves

Recipes with similar ingredients: pork, ginger root, sugar brown, thyme, allspice, cloves, cinnamon, bay leaf, coriander, onion powder, garlic powder, chili pepper, onion onion, garlic

Recipe preparation:

1. For brine and pork: Bring to a large frying pan. boiling 12 tbsp. water with salt, brown sugar, thyme, fragrant and black pepper, cloves, cinnamon sticks, ginger, laurel leaves, garlic and onions. Boil at low boil until sugar and salt does not dissolve. Allow to cool completely. Drain the pork in squeezing the brine on top with a plate, cover with cling film and refrigerate for at least 12 hours or up to 24 hours.
2. Remove the meat from the brine, rinse well with cold water and dry it. Lay on a wire rack mounted on a baking sheet and refrigerate for an hour. Take out of the refrigerator for 30 min before cooking.
3. For spice mix: In a small bowl, mix the coriander, ginger, brown sugar, garlic powder, pepper powder habanero, onion powder, black pepper, thyme, allspice, cinnamon and cloves. Lubricate the meat with canola oil and rub the mixture spices.
4. Prepare the ceramic grill: Put the inside hot coals and install the grill. When it warms up, put the pork fat down and cook until characteristic strips. Remove meat and grill, pour soaked on charcoal wood chips, put a ceramic plate, set the grate and again put the meat on the grill with the fried side up. Close the grill and set it to maintain a temperature of 160 ° C. Cook pork 75-90 minutes, until the cooking thermometer shows 60 ° C. Before let the meat rest for 10 minutes