Jerk Pork

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blend the scotch bonnets, spring onions, garlic, ginger, ground allspice, thyme, sugar, soy sauce, lime juice, oil, cinnamon, nutmeg, salt and pepper to a coarse paste.

   Mark done

2. Score the pork slabs and rub the paste into every surface and cut.

   Mark done

3. Refrigerate 6 hours.

   Mark done

4. Build a charcoal fire and bank the coals to one side.

   Mark done

5. Crush the whole allspice berries and scatter them over the coals.

   Mark done

6. Lay the pork on the cool side of the grill, not over the coals.

   Mark done

7. Cover and cook 60 minutes, turning every 15 minutes.

   Mark done

8. Move the pork over the direct heat for the last 5 minutes to blacken the outside.

   Mark done

9. Rest 10 minutes on a board.

   Mark done

10. Chop into rough pieces with a cleaver, through the bark, and serve.

    Mark done

Chef’s Tips

• Indirect heat for the hour, direct for the last five minutes.
• Allspice berries on the coals.
• Chop it rough through the bark — jerk is not carved.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Rice and peas
• Festival dumplings
• Red Stripe

Storage & Reheating

Keeps 3 days refrigerated and is excellent cold. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.