saucy jamaican jerk pork: 'every mikkle mek a mukkle'.

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Kevin, Josh and I decided to meander across the water on Sunday to enjoy our sunshine with a copious amount of people: it was the Caribbean Days Festival this past weekend in Lonsdale Quay. Unfortunately, the population of our city is such that the amount of Caucasian people far outweighed any other race. It was still a great time though, with clouds of barbecue smoke wafting through the grounds, colorful wares, and kids dancing their little hearts out to the loud beats of live music.

It's hard to resist food when it smells so dang good. However, when it costs ten dollars for a wrap, that's the point when I decide to go home and make it.

Stelna met up with us on her way to the ferry - how could she resist 'jammin' tunes and a chance to shop for colourful clothes? (the latter was especially convincing)

Lonsdale Quay is also holding its Summer Fest throughout the end of this month and into August. A all-year-round market, it is a charming setting for fresh fruit, homemade goods, and dead fish (as illustrated above by Josh).

After all our adventures, Kevin and I attended mass downtown at Holy Rosary Cathedral. It is located right downtown, surrounded by noisy cabs, well-dressed fast-walking cell-phone-talking yuppies, old cigarette butts and soulless shiny glass-and-metal-clad buildings. The Cathedral, in the midst of all this, is an old, gorgeous light brown stone structure, and as soon as you walk inside, surrounded by people with bowed heads, you enter a different world. It is a place filled with reverence and a hushed ethereal air.

I'm proud to say that I knew enough of the service, through attending an Anglican church. My words stumbled along with the priest's, yet with the congregation chanting and singing as one, they covered over any of my mistakes in the cavernous building. The acoustics were marvelous - ringing noises slowly faded, leaving warm memories of their vibrancy.

To commemorate a Caribbean day, accentuated by the hot sun, I thought we would chose the most stereotypical of recipes from the region - jerk sauce. I didn't have the means to smoke the meat to cure it (the traditional way), but the stove still served me well.

Jerk sauce/spices were developed in Jamaica, and were used on chicken and goat (it's branched out enough in our modern times to be used on tofu - jerk tofu! hm!). Some people say that it is the country's most famous export besides Bob Marley. It is certainly the most delicious.

Look at that empty plate. Practically licked clean. And the way he is biting every piece of tender, juicy meat off of that bone. As Jamacian's say: every mikkle mek a mukkle (every little bit counts). The recipe was a success - ya man!

Saucy Jamaican Jerk Pork
 
2 to 4 scotch bonnet peppers, sliced (jalapenos can be used in lieu)
1 tbsp. thyme
1 tbsp. ground allspice
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 head garlic, peeled and finely chopped
2 medium onions, finely chopped
1/8 c. brown sugar, packed
2 tbsp. salt
2 tsp. ground black pepper
1/2 c. olive oil
1/4 c. soy sauce
1 lime, juiced
1 c. orange juice
1 c. white vinegar
3 tbs. rum (optional)

2 lbs.of pork chops
salad stuff (if you like yours on salad)

1. Blend the first 17 ingredients until they are pretty much smooth. Marinade pork in sauce for 24 hours in the fridge, covered.

2. (I had to simmer mine on the stove because I wanted to have as much flavor as possible - I didn't get any time to marinade; but this is the way I would have done it.) If you have a barbecue, great - do it on the barby. If not, and you live in an apartment (like I do), and it would cause your neighbors much consternation if you barbecued in your place, then do it in the stove.  Preheat your oven to 375 F.

3. In a small roasting pan, roast the chops until browned on the outside (turning halfway through, about 9 minutes in), yet still have a hint of pink inside - about 18 minutes altogether.

4. While roasting the pork, take the remainder of the marinade left in the bowl and toss it in a saucepan. Put the saucepan on the stove at medium. Let come to a simmer, and let bubble, stirring occasionally, until it reduces to a thickness you like (I personally like mine a little runnier than the normal individual).

5. Pray. Eat. Enjoy while listening to some Bob.