I served the pork loin with basmati rice and a mango avocado salsa. Then I closed my eyes and pretended that I was in a land that was sunny and warm all year round. Well, a gal can dream.
adapted from The Real Jerk, New Caribbean Cuisine
Lily and Ed Pottinger
The Spaniards introduced ginger to the Caribbean in the 16th century.
1 tsp salt
1/2 tsp black pepper
1 tbsp soy sauce
1 2-lb pork loin roast, cubed into 1" pieces
1/2 cup flour (for dredging)
1/4 cup vegetable oil
1 cup water
2 inches ginger root, grated
1 tbsp flour
1 tsp fresh thyme, chopped
1 tbsp honey
1 cup pineapple chunks
In a large bowl, combine salt, pepper and soy sauce.
Add pork cubes and marinate for 15 minutes or up to an hour.
Lightly dredge cubes in flour.
In a large saucepan over medium high heat, sear pork in oil, in small batches, until meat is lightly browned. You may need to add more oil as you work through the batch.
Strain meat, transfer to an oven-proof dish, and keep in a warm oven.
Pour off excess oil from the saucepan, then add water and ginger root.
Return pan to stove and stir in flour, thyme, and honey.
Let simmer for 3 minutes or until sauce is thick, but smooth.
Add pork and pineapple chunks and let simmer another 3 to 5 minutes.
Serve with rice and garnish with herbs.
I used basmati rice and Chinese chives. (One of the only herbs to have survived the frost here)