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Video: Marcus Samuelsson’s jerk recipe spices up pork

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    >> this morning on "today's kitchen" how to spice up your pork, so to speak. marcus samuelsson is the owner and chef of red rooster in harlem. welcome back. good to see you.

    >> thank you for having me.

    >> this is jerk pork . i have seen jerk foods in jamaica. where else does it show up in cuisine?

    >> these spices really come from africa. so it would make sense that the jerk spice and the flavor profile came through slavery essentially. you have allspice, cinnamon and nutmeg but also this guy. the scotch bonnet . the hottest pepper in the world.

    >> obviously we are using that sparingly.

    >> very spiaringly. in the summer time they have jerk festivals in brooklyn. they have chicken, pork.

    >> the same spice combination for chicken and fish?

    >> and vegetables. it's always a bunch of allspice. that's key. i'm putting it all in there. then molasses. this is a combination between sweet and really a little bit of rum. no jamaican food without rum.

    >> you're making a sauce or a paste. i have seen it as a dry rub in the past as well.

    >> it can be dry rub . you can put olive oil in there. it can be a marinade.

    >> lemon juice ?

    >> lemon juice . and allspice is the key here. it's what makes the jerk, i would say. and the heat combination. if you think really the jerk spice, if you want to do jalapenos, you can do that. the chili determines how hot it will be.

    >> how far in advance are you marinating the pork chops ? these are the biggest pork chops ever.

    >> if it was fish i would do it in two hours. for pork, i let it sit overnight.

    >> in the fridge.

    >> in the refrigerator, let it sit overnight. this can be the base for your sauce, too. save some. mix it with chicken stock for your own sauce. rub this on there, good. and we'll slap it on.

    >> can you really cook a piece of meat that thick on the grill?

    >> you put it on the grill, sear on both sides and put it in the oven for about 14 minutes in the oven. this is a big chop. and the key is to let it rest. look at this chip here. this is a double chop.

    >> right.

    >> i love pork.

    >> you do?

    >> i love pork, too. it's one of these cuts that when you cook it on the bone it tastes so much better.

    >> still moist on the inside.

    >> and juicy.

    >> while i attack that, you're doing a sweet potato gratin.

    >> sweet potatoes and pumpkin. fall is here. you want to cook for the season. i have a little bit of honey.

    >> who said he wanted a little bit of hop any? we're here.

    >> how are you guys?

    >> great. smells amazing in here.

    >> who wants to try a pork chop ?

    >> all of us. we're chomping at the bit here.

    >> real quickly, the finished product. can we taste it?

    >> absolutely. taste it.

    >> let me get the pork.

    >> here we go.

    >> we have the pork here.

    >> this is the fred flintstone pork chop .

    >> i promised ann some.

    >> we'll try this and put the recipe on the website. marcus samuelsson , good to see you, my friend. we're back after your local news.

TODAY recipes
updated 10/14/2011 5:54:40 PM ET 2011-10-14T21:54:40

Recipe: Jerk-spiced pork chops

Ingredients
  • For jerk sauce
  • 1/2 cup ground allspice
  • 8 garlic cloves, chopped
  • 1/2 cup brown sugar
  • 8 Scotch bonnets, chopped
  • 4 tablespoons thyme
  • 2 scallion bunches, chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup soy sauce
  • 3 ounces extra virgin olive oil
  • 1 tablespoon lemon juice
  • 6 ounces molasses
  • 3 ounces rum
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For pork chops
  • 4 3-inch thick loin pork chops
  • 2 tablespoons olive oil
Preparation

For jerk sauce: Blend everything except for salt and pepper until smooth. Stir in remaining ingredients, to taste.

For pork chops: Place pork chops in pan and cover with jerk sauce. Marinate in refrigerator overnight. Remove chops from marinade and pat down. Heat oil in cast iron skillet over medium-high heat until hot.

Sear the chops for about 2 minutes on each side. In a 375 degree Fahrenheit oven, cook the pork chops for about 12 minutes to finish cooking. Let rest for 5 minutes before serving.

Serving Size

Serves four

Recipe: Sweet potato-pumpkin gratin

Ingredients
  • 4 pounds sweet potatoes, thinly sliced
  • 4 cups sliced pumpkin
  • 1 cup honey
  • 1/2 gallon orange juice
  • 1 teaspoon allspice
  • 3 cinnamon sticks
  • 4 pieces of star anise
  • 4 shallots, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • Salt and white pepper to taste
  • 1/4 pound butter, melted
Preparation

Slice potatoes and pumpkin thin on slicer. Mix orange juice, honey, allspice, cinnamon sticks, star anise and shallot in a pot and bring it up to a boil. Set aside.

Brush a hotel pan with the melted butter. Toss the potatoes with salt, pepper and herbs, fill hotel pan 3/4 high and pour the liquid so it reached half of the potatoes. Cover with aluminum foil and bake at 350 degrees Fahrenheit for about one hour.

Let it cool down and put under press until next day.

Pour off any loose or excess liquid and place under broiler until the top is browned.

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