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

jerk prawns

Singapore Jerk Sauce with Pork Medallion or Prawns

Singapore Jerk Sauce with Pork Medallion or Prawns

Ingredients

500g 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

Method

  1. Season the protein with soya sauce and the coriander powder. Set aside.
  2. Place all jerk ingredients in a mixer and process till smooth.
  3. Heat up a pan with oil to fry the seasoned port for 2 minutes a side. Remove and store.
  4. Get rid of all but 1 spoonful of oil. Pour the jerk sauce into the pan, cook till thickens.
  5. Place the protein into the sauce and cook for another 15 minutes, remove and serve.
https://recipe.mei.kitchen/singapore-jerk-sauce-with-pork-medallion-or-prawns/

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!