Jerk is a style of cooking that is native to Jamaica. Traditionally, jerk-style meat was prepared by rubbing a piece of meat (usually chicken or pork) with a mix of either wet of dry spices, and then charring in a pit fire. In this recipe, we recommend using a barbecue or a chargrill pan to achieve a similar flavour profile.
Jerk pork with salsa
If you've been looking to changing up your pork routine, look no further.
- Serves 4
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Ingredients
- 2 tbsp vegetable oil, plus extra for brushing
- 2 tbsp brown sugar
- 2 tbsp finely grated ginger
- 2 tbsp soy sauce
- 1 tsp ground cayenne
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 kg pork loin fillet
- ½ small ripe pineapple, cut into wedges
- 1 cup coriander leaves, to serve
Jicama salsa
- 1 jicama (about 300gm) peeled and finely diced
- 3 spring onions, thinly sliced
- Juice of 2 limes, or to taste
- 1 tbsp extra-virgin olive oil
- 1 long red chilli, finely chopped
Method
- 1Heat a barbecue to medium-high. Whisk oil, sugar, ginger, soy sauce and spices in a large bowl, add pork and turn to coat. Place a sheet of baking paper on barbecue flat plate to prevent burning. Cook pork on paper with hood down, turning occasionally and brushing with spice mixture, until cooked to your liking (8-10 minutes for medium). Alternatively, cook pork in a char-grill pan over medium heat, turning occasionally and brushing with spice mixture, until cooked to your liking (15-18 minutes for medium). Cover pork with foil; set aside to rest (5 minutes).
- 2Brush pineapple with oil and cook on barbecue or chargrill until lightly charred and caramelised (3 minutes each side).
- 3For jicama salsa, toss ingredients in a bowl and season generously to taste. Thickly slice pork and serve with grilled pineapple, jicama salsa and coriander.
