jerk pork in the clay pot

Gourmettopf clay pot Years ago, we were served the most wonderful potroast dinner at friends’ house. We raved about it. And then they raved that the reason it was so good was because of using their claypot to cook the roast. We went out the next day to get our own clay pot. I think it may well have been one of our best buys…

(click on images for larger views and more photos)

jerk pork in the clay pot Yes indeed, we love our Gourmettopf clay pot, unglazed inside and out.

We have two favourite claypot dinners:

  • jerk pork
  • roast chicken on a bed of onions and/or mushrooms

Both dishes served on rice are ideal winter comfort food. Especially the roast chicken. No. Especially the jerk pork. No… (It’s so difficult to choose a favourite. They are both equally fabulous. Remind me to rave about the chicken sometime.)

The jerk sauce we use is a doctored bottle of President’s Choice jerk sauce. T can’t exactly remember what he has added – besides some hot peppers (Scotch bonnets or Thai) and rum. Whatever it is, it’s fabulous. Hot! But fabulous.

jerk pork dinner We served it with rice and corn, broccoli and cauliflower, and oven roasted sweet potatoes. The sweet potatoes are the crowning touch – crispy and chewy on the outside and fluffy and light on the inside. They’re what I always think toasted marshmallows should be like.

What a dinner!! It doesn’t get much more comforting than that. (unless it’s claypot chicken… )

edit 17 November 2006:

This entry was posted in food & drink, main course, spicy on by .

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4 responses to “jerk pork in the clay pot

  1. cherry

    Hi there

    Great idea for a clay pot. I will definitely be trying it next weekend. Looooove Jerked chicken!!!

    It’s great to find a fellow clay pot lover.

    My favourite claypot recipe (especially for hands-on entertaining) is…..
    1 chicken jointed and skinned
    well-flavoured olive oil (virgin, first press, cold pressed, blah, blah, blah)
    several medium washed potatoes
    rosemary sprigs – preferably fresh from the garden
    fresh ground black pepper
    small pickling onions
    black olives, plump kalamata or small spanish
    well flavoured dry white wine
    lots (about 20) cloves of garlic – DO NOT PEEL

    Soak your clay pot.
    Slice potatoes (don’t peel) about .5 to 1 cm thick.
    Dip slices in olive oil.
    Layer in pot. Season layers well and poke in a few garlic cloves.
    Pop in chicken pieces. Poke in several rosemary sprigs and peeled onions.
    Make sure the remaining garlic cloves are interspersed in with the chicken.
    The pot should be full so pour the wine over so you can see it but nowhere near the top.
    Season it all again. Cover.
    Put in a cold oven – set to 180C and let cook for 1 hour.
    Check chicken and potatoes, when tender remove lid and place olives in amongst the chicken.
    Cook until lightly browned and some of the liquid has evaporated.
    Serve with steamed broccoli and baby (Dutch) carrots. Baste with cooking juices and make sure there is lots of crusty bread to suck them up.
    Garlic cloves – now they are soft squeeze from the bottom end and spread over the potatoes, chicken, bread, whatever.

    This is my brother-in-law’s favourite and he always pesters me for it.

    Cheers Cherry


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