Last week, I made this wicked fine jerk sauce, which will now be a staple in my fridge. As is usual, for me, I took some liberties with the original recipe, but was still quite pleased with the results.
This recipe is what started me on making jerk sauce in the first place, and much like the sauce, I’ve changed things around a bit to suit my mood and pantry. The nice folk at Pillsbury, who sent me the original version, rolled this filling up in pizza dough and baked it, and I may yet go that route…
but I’m thinking that the dough should be a little sweeter than your regular pizza dough – or mine, for that matter. As it was, I added my pork to some English muffins, topped it with a bit of creamy cheese and some pickled jalapeño, and called it dinner.
And it was good.
•1 lb ground pork
•3/4 cup chopped sweet onion – 1/2 onion
•1 large red Bell pepper, chopped – 3/4 cup
•1/2 tsp salt
•1 tsp black pepper (Tellicherry)
•1/4 cup jerk seasoning sauce
•3/4 cup chopped fresh parsley (or cilantro)
•1/4 cup peach butter (or orange marmalade)
Cook the pork in a large skillet or stir-fry pan over medium-high heat for five minutes.
Add the onion, Bell pepper, salt, and black pepper and continue cooking for another five minutes, until the pork is cooked through and the onion and Bell pepper are tender.
Return to the pan and reduce the heat to medium-low.
Stir in the chopped parsley, jerk sauce, and peach butter, then cook for another five minutes, stirring often.
That’s it! If you want to turn this into a bread filling – set it aside to cool for a bit, then spread over prepared pizza dough, roll the whole thing up, and bake, seam-side down in a 350° oven for about a half hour.
I went with English muffins, but really, this would be nice served over rice, in tacos – mebbe with a bit of my favorite cole slaw – and – thinking more on that sweet bread option – how about Naan?