Caribbean Style Pork Recipes
CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
- Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
- Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
CARIBBEAN ROAST PORK LOIN
Here's an easy ad different treatment for a boneless pork loin roast. Simply combine the oil and seasonings, rub it over the roast and bake. The meat turns out tender and serves a big group.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 172 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 38mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
CARIBBEAN STYLE PORK
delicious and easy caribbean pork dish
Provided by rach40
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- cut pork into bitesize pieces and fry in oil
- add chopped onion and tinned tomatoes
- and all spices stir well and cook for a few minutes
- add chicken stock, optional rum and coconut cream simmer until cooked.. about 20 minutes
- serve with rice.. preferably rice and peas...enjoy
CARIBBEAN-SPICED PORK SIDE RIBS
Pork side ribs with a tangy and spicy crust.
Provided by MICHELLE0011
Categories World Cuisine Recipes Latin American Caribbean
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
- Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Nutrition Facts : Calories 573.8 calories, Carbohydrate 12.3 g, Cholesterol 160.4 mg, Fat 40.4 g, Fiber 1.3 g, Protein 39.2 g, SaturatedFat 14.8 g, Sodium 513.8 mg, Sugar 8.3 g
CARIBBEAN STYLE PORK TENDERLOIN SANDWICHES
This recipe makes a wonderfully tasty pork sandwich, and is a favorite with the men in my family. You can adjust the "heat" to your liking.
Provided by Dee514
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
- Add tenderloins and cook about 10 minutes or until browned.
- Turn occasionally.
- Combine the apple cider or juice with the remaining ingredients in a bowl.
- Pour over the tenderloins.
- Insert a meat thermometer into the thickest portion of the tenderloin.
- Bring to a boil.
- Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
- Occasionally, baste with the pan juices.
- When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
- While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
- Slice the tenderloins diagonally across the grain into thin slices.
- Serve on a baguette or roll sliced in half lengthwise.
- Top the sliced pork with the"sauce".
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LOW FODMAP INSTANT POT CARIBBEAN-STYLE PORK - …
From fodmapeveryday.com
4.2/5 (4)Category Dinner, Main CourseCuisine American, CaribbeanTotal Time 2 hrs 10 mins
- Stir together the pineapple, scallion greens, chiles, molasses, hot sauce, the FreeFod Garlic Replacer and the FreeFod Onion Replacer, ginger, salt, thyme, allspice, black pepper and nutmeg in your Instant Pot.
- Add the pork and turn to coat. Lock the lid in place. Set the Instant Pot to Pressure Cook on Maximum for 1 hour 10 minutes with the Keep Warm setting off. Press Start. Allow the pot to cook and then return to normal pressure on its own, which will take about 20 to 30 minutes after the timed cooking period. Unlock the lid. Remove the pork to a large bowl, where you can shred it with two forks.
- Skim excess fat off of the surface of the sauce and discard. Set machine to Sauté on Medium/Normal/Custom 300°F (150°C) for 20 minutes and press Start. It will come to a simmer. Keep an eye on it, stir occasionally, and reduce it until it thickens. Re-combine the sauce with the meat, tossing together thoroughly. Taste and adjust seasoning at this time. Your pork is ready to serve, perhaps with a side of rice or fried plantains.
SLOW COOKER CARIBBEAN STYLE PORK RECIPE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (5)Total Time 7 hrs 15 minsCategory Main CourseCalories 491 per serving
- Cut pork into 1-inch pieces. Add oil to a large skillet and place over medium-high heat. Add pork and saute 5 minutes or until browned. Season with a touch of salt and lots of fresh ground pepper while browning.
- Place browned pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray.
- Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl. Pour chicken broth and hoisin mixture over the pork and vegetables and stir well to combine.
- Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours until pork is fork tender. Combine water and cornstarch and pour the mixture into the slow cooker. Stir to combine and turn the slow cooker on HIGH for an additional 10 to 15 minutes to thicken the sauce.
CARIBBEAN PORK STEW WITH PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (2)Category EntreeCuisine CaribbeanTotal Time 6 hrs 20 mins
- In large resealable food-storage plastic bag, place flour, salt and pepper. Add pork; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. With slotted spoon, remove pork from skillet to slow cooker. Stir in all remaining ingredients except rice and water.
- Cover; cook on Low heat setting 6 to 8 hours. About 25 minutes before pork is done, cook rice in water as directed on package. Serve stew over rice.
CARIBBEAN-STYLE PORK STEW RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 30 minsCategory Healthy Stew RecipesCalories 401 per serving
- Combine black beans, broth, and water in a large pot. Bring to boiling. Stir in pork, plantains, frozen vegetables, tomatoes, ginger, cumin, salt, and crushed red pepper.
- Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until the plantains are tender. Serve stew with rice. If desired, sprinkle with additional crushed red pepper and garnish with pineapple slices.
JAMAICAN PORK STEW RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
5/5 (2)Category Pork ShoulderServings 6Total Time 4 hrs
- Season the pork with 1 tablespoon salt and 2 teaspoons pepper. In a large heavy pot, heat the oil over medium high heat until hot, then brown the pork in batches, about 6 minutes per batch. Transfer the pork to a platter as browned.
- Add the onion, garlic and ginger to the pot and cook, stirring occasionally, until golden, 5 to 7 minutes. Stir in the carrots, cabbage, bay leaves, Scotch bonnet pepper, thyme, allspice, water and worcestershire. Add the pork and any accumulated juices back to the pot and cover. Simmer the stew until the pork is very tender, about 31/2 hours. Season with salt and pepper to taste and sprinkle with the scallions. Serve with cooked rice.
CARIBBEAN-STYLE PORK RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 422 per servingServings 6
- Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.
- Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.
- Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.
- Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.
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4.1/5 (18)Total Time 9 hrs 15 minsCategory EntreeCalories 375 per serving
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- Remove excess fat and skin if desired but not necessary. Clean the meat by rubbing halves of lemons or limes all over the meat first. Rinse under water and then pat dry. Set aside.
- Place the carrots and celery stalks to the bottom of the slow cooker or crockpot pan. Place the pork shoulder on top of the vegetables and add the seasonings and spices.
- Cover and cook on high for 8 hours on slow or 5 - 6 hours on high, until the meat, is fork-tender and falling apart.
- With a meat lifter fork, carefully remove the meat and place it onto a large pan or plate to shred. (make sure you save the liquid)
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