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Jerked Pork with Spicy Pineapple Sauce


Pork Marinade:
  • 1 lb. pork meat
  • 4 tblsp sour orange juice
  • 1/2 tsp. chile habanero (chopped)
  • 1/4 tsp. black pepper
  • 1/2 tsp. brown sugar
  • 2 tsp. Jerk Spice
  • 1 tsp. Garlic, chopped
  • 1 tblsp. vegetable oil
  • 1/2 tsp. Salt
  • 8 ea. wood skewers
  • 1 each green or red bell pepper
  • 1 each Spanish onion
  • 1/2 ea. pineapple (fresh)
  • In a mixing bowl, add all the ingredients and stir.  Cut the pork meat into 1.2 inch pieces.  Add the pork with all the ingredients, and place in the refrigerator for at least 2 hours.  Cut the green or red pepper, onion, and pineapple in 1/2 inch pieces for each brochette.  Assemble the brochettes:  four pieces of pork, two pieces of onion, tow pieces of pineapple, and one piece of green or red bell pepper inserted on a wooden skewer.
Pineapple Sauce:
  • 1 lb. Pineapple
  • 2 ea. Chile guajillo
  • 2 ea. chile ancho
  • 1 tsp. garlic, chopped
  • 1/2 cup white wine
  • 1 cup brown sugar
  • 1/2 tsp. allspice
  • 1/3 cup flour
  • 1/2 gallon water
  • 1/3 cup vegetable oil
  • 1 tsp. salt

Remove stems and seeds from the peppers and place in medium size pot.  Put 1/2 gallon of water, add the prunes and peppers, simmer for 15 minutes.   Blend well with all the other ingredients.  In a medium size skillet put 1/3 cup oil.  When oil is hot, add flour and let the mixture simmer for 10 minutes.

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