Full Recipe
Author
Von Diaz |
Description
Island: Jamaica"Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin, and chile. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and it is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire and is as much a seasoning as it is an action—because you can “jerk” pork, goat, chicken, and even fruits and vegetables. Pork tenderloin is far from the traditional application, as the most common protein choices are dark, often gamey or gristly cuts of meat that stand up to complex flavors. But this leaner, lighter meat is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jam glaze at the end adds sweetness and tang, caramelizing under a quick broil. This pairs beautifully with Rice and Peas (page 160), fried sweet plantains, or a bright, fresh garden salad."Excerpted with permission from Islas: A Celebration of Tropical Cooking— 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz, © 2024. Photographs © Lauren Vied Allen. Published by Chronicle Books.
