St. Ann Recipe

Name: Island Taste Caribbean Grills ST. ANN Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 pounds Pork shoulder; 1 cup Jerk seasoning; 2 tablespoons Olive oil; 2 tablespoons Lime juice; 4 to taste Garlic cloves, minced; 1 cup Long-grain rice; 1 can Canned kidney beans, drained and rinsed; 1 cup Coconut milk; 1 cup Water; 2 to taste Green onions, chopped; 1 teaspoon Salt; 2 pieces Ripe plantains; 1 cup Vegetable oil; 1 cup Cucumbers, sliced; 1 cup Carrots, julienned; 1 medium Red onion, sliced; 1 cup White vinegar; 2 tablespoons Sugar; 1 teaspoon Salt

Inspired by Island Taste Caribbean Grill

Time3h

Serves4

Jerk pork served with rice and peas, sweet plantains, and our in-house pickled cucumber, carrot, and red onion salad OR steamed veggies [Spicy]

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Ingredients

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Jerk Pork

2 pounds Pork shoulder

1 cup Jerk seasoning

2 tablespoons olive oil

2 tablespoons ReaLime juice

4 to taste Garlic cloves, minced

Rice and Peas

1 cup Long-grain rice

1 can Canned kidney beans, drained and rinsed

1 cup Coconut milk

1 cup Water

2 to taste Green onions, chopped

1 teaspoon Celtic sea salt

Sweet Plantains

2 pieces Ripe plantains

1 cup Tuscany sunflower oil

Pickled Salad

1 cup Cucumbers, sliced

1 cup Carrots, julienned

1 medium Red onion, sliced

1 cup White vinegar

2 tablespoons sugar

1 teaspoon Celtic sea salt

Method

Jerk Pork Preparation

Marinate the Pork

In a bowl, combine jerk seasoning, olive oil, lime juice, and minced garlic. Rub the mixture all over the pork shoulder. Cover and refrigerate for at least 4 hours, preferably overnight.

Cook the Pork

Preheat the oven to 350°F (175°C). Place the marinated pork in a roasting pan and cook for about 2-2.5 hours, or until the internal temperature reaches 190°F (88°C). Let it rest for 15 minutes before slicing.

Rice and Peas Preparation

Cook the Rice

In a pot, combine long-grain rice, kidney beans, coconut milk, water, chopped green onions, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

Sweet Plantains Preparation

Fry the Plantains

Peel and slice the ripe plantains diagonally. Heat vegetable oil in a skillet over medium heat. Fry the plantain slices until golden brown on both sides. Remove and drain on paper towels.

Pickled Salad Preparation

Make the Pickled Salad

In a bowl, combine sliced cucumbers, julienned carrots, and sliced red onion. In a separate bowl, mix white vinegar, sugar, and salt until dissolved. Pour the mixture over the vegetables and let sit for at least 30 minutes before serving.