Rampaged the fridge and dug out what can be made into a jerk. Add a Singaporean twist to it and here it is, my Singaporean Jerk.
Traditionally, the Jamaican jerk seasoning relies on all spice and Scotch bonnet peppers. I didn’t have both, so I used mixed spice and chili. Add in the usual spices and herbs and we have the Singaporean jerk sauce – my style. Haha…
jerk prawns
Singapore Jerk Sauce with Pork Medallion or Prawns
Ingredients
- 500 g Pork Filet cut into 5 cm thick (or Prawns)
- 1 Tbsp Soya sauce
- 2 Tbsp Coriander seeds powder
- 1 Tbsp Cooking Oil
Jerk Sauce
- 1 bunch Coriander Leaves
- 6 cloves Garlic
- 1 Thumbsize Ginger
- 2 bunches Spring/Green Onions
- 1 Chili
- 1 tsp Mixed Spices
- 2 tsp Black Peppercorn
- 4 Mid-size Tomatoes
- 1 Tbsp Honey
- 1 Tbsp Soya Sauce
- 1 Tbsp Lime Juice
Instructions
- Season the protein with soya sauce and the coriander powder. Set aside.
- Place all jerk ingredients in a mixer and process till smooth.
- Heat up a pan with oil to fry the seasoned port for 2 minutes a side. Remove and store.
- Get rid of all but 1 spoonful of oil. Pour the jerk sauce into the pan, cook till thickens.
- Place the protein into the sauce and cook for another 15 minutes, remove and serve.
This is a great sauce with any kind of meat, including pork, prawns, fish, beef and even with a simple salad. A little like sambal but not really. Definitely Asian, and Jamaican inspired. Enjoy!
