Jamaican Jerk Pork
Give it a try — and stock up on dark beer! Traditionally, Jamaican pork shoulder is grilled after marinating for a day or more. The result: tender meat inside with a crisp, spicy crust outside. Don't let the amount of allspice in the recipe surprise you — it's correct. And don't be alarmed by the dark crust either; that's exactly how it should be, nothing has burned. It also comes out quite well in the oven.
Dietrich
Recipe author
Jamaican Jerk Pork
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
15 g
Fats 54 %
20 g
Carbohydrates 5 %
2 g
247 kcal
GI:
100
/
0
/
0
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Green onion - 19 kcal/100g
- Table salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Refined corn oil - 899 kcal/100g
- Corn oil - 899 kcal/100g
- Allspice - 263 kcal/100g
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