Crispy Pork Bits With Jerk Seasonings
Published December 25, 2001
- Total Time
- 2 hours
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Ingredients
1 ¼ pounds boneless pork shoulder, trimmed of excess fat and cut into about 40 small pieces
3 cloves crushed garlic
1 tablespoon coriander seeds
1 dried chipotle or other chili
1 cinnamon stick
Several gratings of nutmeg
Salt to taste
20 to 40 cilantro leaves
Juice of one lime
Nutritional analysis per serving
1 gram carbs; 20 milligrams cholesterol; 73 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 86 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put pork in a deep skillet. Wrap garlic, coriander, chili and cinnamon in cheesecloth and add to pan, along with nutmeg and salt. Add water to cover, and bring to a boil over high heat. Turn heat to low, and simmer until pork is very tender, about 1 ¼ hours, adding water as necessary.
- Step 2
When pork is soft, remove cheesecloth sack and discard. Raise heat to medium, and boil off all liquid, and then brown pork in its own remaining fat. If pork sticks to pan, add a tablespoon or two of vegetable oil.
- Step 3
Put a piece of pork on a toothpick, followed by a leaf of cilantro, another bit of pork and another leaf. When skewers are done, serve or set aside for an hour or two. Drizzle with lime juice just before serving.
Private Notes