Jerk Pork with Two Chutneys

This authentic Caribbean recipe is incredibly flavorful. Make the chutneys a day or two in advance to allow the flavors to blend. In a hurry? Use your favorite bottled chutney.

For the ginger banana chutney:

For the pineapple chutney:

For the jerk pork:

To make the ginger banana chutney: In a 2-quart saucepan cook the onions in oil 5 to 10 minutes or until translucent. Add bananas, dates, and vinegar; mix well. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Add pineapple juice, raisins, ginger, curry powder, and salt. Continue cooking 5 to 10 minutes or until mixture is the consistency of marmalade. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the pineapple chutney: In a 2-quart saucepan combine pineapple chutney ingredients. Bring to a boil; reduce heat and simmer uncovered about 30 to 40 minutes. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the jerk pork: In a small bowl mix together all remaining ingredients except pork roast. Place pork roast in large resealable plastic bag. Pour marinade over roast, rubbing and pressing it into meat surface. Close bag. Marinate in the refrigerator 6 to 8 hours or overnight, turning bag occasionally to distribute marinade.

Remove roast from marinade; discard marinade. Place roast in center of cooking grate and grill 2-1/2 to 3 hours for well-done (170°F/77°C), or until tender. Remove from grill and let stand, covered, 5 minutes before slicing or "jerking" (shredding or cutting into 1-inch slivers). Serve with 2 tablespoons Ginger Banana Chutney or Pineapple Chutney, if desired.

Makes 10 to 12 servings.

Note: Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you can’t find Madras curry powder at your local grocer’s, add a pinch of sugar with the regular curry powder.