Best 5 Ginger Sauce For Jerk Chicken Or Jamaican Pork Recipes

Welcome to the culinary adventure of creating an authentic ginger sauce for Jamaican jerk chicken or pork. In this article, we will guide you through the art of blending the perfect balance of flavors that will elevate your Jamaican dishes to a new level. Prepare to embark on a journey that combines the fiery kick of ginger with the warmth of Caribbean spices, resulting in a sauce that will tantalize your taste buds and transport you to the vibrant streets of Jamaica. Let's dive into the secrets of crafting this essential condiment that will transform your meals into a Caribbean feast.

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN JERK SAUCE

Jamaican Jerk Sauce image

Spicy! Serve with chicken.

Provided by haug0382

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

1 bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoons ground allspice
3 habanero peppers
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, peeled
2 limes, juiced
¼ cup dark brown sugar
2 tablespoons chopped fresh thyme
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon

Steps:

Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g

GINGER SAUCE FOR JERK CHICKEN OR JAMAICAN PORK

Ginger Sauce for Jerk Chicken or Jamaican Pork image

Easy no cook sauce for serving with Jamaican Pork Recipe or any Jerk Chicken. This is to serve along side jerk chicken and other grilled meats. I have had this so long I cannot remember where it came from, but it is great!

Provided by Messy44

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup plain fat-free yogurt
1/2 cup nonfat sour cream or 1/2 cup fat-free mayonnaise
1 teaspoon garlic powder
1/2 tablespoon fresh ginger, peeled and grated (more to taste, if desired)
1/2 teaspoon ground ginger
2 teaspoons sesame oil
2 -3 drops hot pepper sauce

Steps:

Mix all ingredients in small bowl.
Cover and refrigerate until serving time.
Serve with grilled meats as a topping or for dipping. Makes about 1 cup.

JAMAICAN JERK PORK

Jamaican Jerk Pork image

This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

Provided by Diana Adcock

Categories Pork

Time 18h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

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.

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories World Cuisine Recipes Latin American Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Steps:

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

JAMAICAN JERKED PORK AND CHICKEN

Jamaican Jerked Pork And Chicken image

Provided by Michele Evans

Categories dinner, main course

Time 1h25m

Yield Six to eight servings

Number Of Ingredients 15

Ingredients

1 6 1/2-pound pork shoulder, or 6 1-inch-thick loin pork chops
3 chicken breasts, split, with skin on
6 chicken legs
2 ounces whole allspice berries
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon ground cinnamon
8 scallions (white part and 1 inch of green each), chopped
1 large garlic clove, chopped
1 teaspoon fresh serrano or other hot pepper, seeded and chopped
3 tablespoons red-wine vinegar
1/4 cup peanut or vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bay leaves, crumbled
Pickapeppa sauce (see note)

Steps:

Cut away the rind and most of the fat from the pork. Remove all the meat from the bones and cut it into pieces about one-and-a-half-inches thick and three or four inches long.
Put the pork pieces and the chicken in a large bowl, cover and refrigerate until needed.
To prepare the seasoning, heat the allspice berries over medium heat in a small heavy saucepan for three or four minutes, stirring often until heated through.
Two tablespoons at a time, crush the berries in a mortar and pestle until all are cracked.
In a medium-size bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper and one tablespoon of the vinegar. Crush into a pasty mixture.
Add the rest of the vinegar, oil, salt, pepper and bay leaves. Mix well.
Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly. Cover and refrigerate for two hours or overnight.
Cook the jerked pork and chicken on the grill over hot coals or on a gas-heated barbecue as far away from the heat source as possible, at least six inches. Cover with the lid. Turn the meat every 10 minutes for about one hour, until done. If desired, halfway through the cooking time, toss one teaspoon of whole allspice berries into the fire.
Cut the cooked pork into one-third-inch slices and serve with the chicken. Accompany with Pickapeppa sauce.

Tips:

For a spicier sauce, use scotch bonnet peppers instead of habaneros.
If you don't have fresh ginger, you can use 1 tablespoon of ground ginger.
To make a vegetarian version of this sauce, omit the chicken or pork and add 1 cup of vegetable broth.
This sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
When reheating the sauce, be sure to stir it constantly to prevent it from burning.

Conclusion:

This Jamaican-inspired ginger sauce is the perfect addition to any jerk chicken or pork dish. It's also great as a dipping sauce for appetizers or as a marinade for grilled meats. With its bold flavors and aromas, this sauce is sure to be a hit at your next party or cookout. So next time you're looking for a new and exciting way to spice up your favorite dishes, give this ginger sauce a try. You won't be disappointed!