Jerk Pork

Chris De La Rosa’s oven jerk pork uses a chunky marinade of herbs, aromatics, spices, dark soy sauce and the selected honey. Fatty bone-in pork is cut deeply, marinated in a zipper bag and roasted with its marinade, with optional herbs and orange juice in the pan.

The marinade ingredients are roughly chopped where needed and pulsed in a food processor to a chunky consistency. Onion, scallion, fresh thyme, cinnamon, allspice berries, nutmeg, Scotch bonnet, ginger, garlic and shallot combine with olive oil, lemon juice, salt, black pepper, dark soy sauce, honey and optional honey vinegar.

The pork is butterflied and deeply cut, then placed in a strong zipper bag supported on a plate. The marinade is poured in and massaged around it. The bag can be turned during marinating.

The pork and marinade go into the selected shallow-sided Dutch oven with the optional thyme and scallion sprigs. When orange juice is used, it goes into the same bag to gather the remaining marinade before being poured into the roasting vessel.

The pork roasts uncovered and is basted repeatedly with the same pan juices. It rests under a foil tent before slicing, and the juices from the pan are poured over the finished slices for serving.