Sweet, sticky sauces, slow-smoked meats, and savory sides: there’s nothing like the smell of barbeque in the summer. Aficionados know that “barbeque” is a sweeping term that includes American-regional styles like South Carolina’s vinegar-based sauce or Memphis-style slow-smoked, rubbed ribs, as well as many international traditions. Korea hits the sweet-savory mark with their thinly-sliced, grill-marked meats, and tender pork topped with smoky, hot jerk sauce brings the Caribbean into the grill game.
Goat curry and jerk chicken are just some of the outstanding BBQ eats at 2 Sisters 2 Sons. The authentic, family-owned Caribbean restaurant offers a menu full of traditional meals: oxtail, beef patties, rice and peas, seafood, and more. Add a bit of spice to your home grilling this summer with jerk seasoning, straight from savoir faire of the chefs at 2 Sisters 2 Sons.
Jamaican Jerk Seasoning Recipe
INGREDIENTS
Imported garlic powder
Imported onion powder
Jamaican meat seasoning
Fresh garlic
Fresh ginger
Fresh green onion
INSTRUCTIONS
Combine ingredients and put on meat of choice.
Jerk Pork
INGREDIENTS
1 lb pork
Vinegar
2 tsp Jamaican garlic powder
2 tsp Jamaican onion powder
2 tsp Jamaican meat seasoning
½ cup Jamaican jerk seasoning
1 red pepper
5 stalks green onion
1 red onion
1 clove fresh garlic
1 cup Jamaican fresh thyme
½ cup ginger
½ cup olive oil
Salt and pepper, to taste
INSTRUCTIONS
Wash pork with vinegar, and then put garlic powder, onion powder, meat seasoning, and a small amount of the jerk seasoning on it. Place the pork in a pot, then cover with water and let boil for 1 hour.
While pork is boiling, blend all the pepper, onion, garlic, thyme, ginger, and jerk seasoning together with olive oil. Once the pork is done, pour the water off and put the blended seasoning onto it. Cook for 30 more minutes, then let sit for about one hour. To finish, throw it on the grill until the outside is brown and the inside is soft.
Recipe by 2 Sisters 2 Sons / Story by Maggie Weaver / Photography by Matt Dayak / Styling by Quelcey Kogel
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