Best Jerk Pork And Tortilla Salad Recipes

JERK PORK AND TORTILLA SALAD RECIPE image

Categories Pork

Yield 4

Number Of Ingredients 1

See Jerk pork recipe

Steps:

char corn on grill pan. Fold tortillas into bowl and heat in oven for 10 minutes, 180 degrees (need to work on getting them crispy as this didn't quite work out) Slice tenderloin into fillets. Hammer down with palm. Season with sea salt, pepper and ground coriander. Cook in 1 tbsp olive oil until not pink inside. Remove to cool. Make jerk sauce: in blender, mix spring onions, coriander, garlic, ginger, all spice, gr. coriander, chili pepper, soy sauce, tomatoes, vinegar. Add a little water if necessary, although I didn't need it. Add honey. Cook in fry pan with pork juices until boiling , then simmer for a few minutes with pork in pan. Make salad; Line crispy tortillas with romaine lettuce leaves, then fill with charred corn kernels, chopped tomatoes, cress, avocado and a sprinkle of coriander. Season with sea salt and pepper, and add a dollop of olive oil. Serve pork and sauce on plate and eat the salad as a chopped salad. Delicious!

Jamaican Jerk Pork image

Provided by Diana Adcock

Categories Pork

Time 18h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)

Steps:

In a large bowl combine the first 7 ingredients.
Mix thoroughly.
In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
Blend until very smooth.
Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
Cover and stir or flip often.
Marinate for at least 8 hours.
Take out of the fridge 1 hour before grilling.
Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

Tortilla with Jerk Chicken image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 32

2 chicken breasts, sliced lengthwise into "fingers"
2 cups Jerk Marinade, recipe follows
2 tablespoons olive oil
2 cups rice, cooked
2 cups cooked black beans
4 fresh flour tortillas, warmed
1 cup shredded white Cheddar
2 cup shredded romaine
4 dollops sour cream
4 large spoonfuls salsa
1 avocado, sliced
8 jalapeno slices
1 1/2 tablespoons ground allspice
1 1/2 tablespoons dried thyme
3/4 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons salt
1 1/2 tablespoons garlic powder
1 1/3 tablespoons sugar
3 tablespoons olive oil
3 tablespoons canola oil
6 tablespoons soy sauce
1 cup white vinegar
3/4 cup fresh squeezed orange juice
3 tablespoons fresh lime juice
1 small scotch bonnet pepper, finely diced
3/4 white onion, chopped
1/3 cup chopped green onion
3/4 tablespoon fresh chopped garlic

Steps:

Preheat a broiler.
In a bowl, marinate chicken in Jerk Marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
Mix all ingredients together. Refrigerate.

Grilled Jamaican Jerk Chicken Salad image

Provided by Food Network

Time 9h5m

Yield 6 servings

Number Of Ingredients 26

10 Scotch Bonnet chile peppers, chopped
1/4 cup each fresh basil and fresh thyme
1/4 cup minced fresh ginger
1/4 cup yellow mustard
4 garlic cloves
3 scallions, finely chopped
2 tablespoons each dried rosemary, chopped fresh parsley and brown mustard seeds
2 tablespoons each orange juice and white vinegar
1 teaspoon ground allspice
1 teaspoon salt and 1 teaspoon black pepper
1/4 teaspoon each ground cloves and grated nutmeg
Lime juice
6 chicken thighs, skin removed
1 garlic clove, chopped
Coarse salt
2 tablespoons freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoons vegetable oil
1 cup julienned strips jicama
1/2 cup each julienned strips red and yellow bell pepper
2 tomatoes, cut into wedges
1 avocado, sliced
1 teaspoon grated lime peel
Minced fresh chiles
Minced fresh cilantro
1 head Boston lettuce, leaves separated, washed and dried

Steps:

Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.