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Jerk Pork

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For the jerk pork
  Pork belly 1 1⁄4 Kilogram (In One Piece, With Fat On)
  Thyme 2 1⁄2 Bunch (250 gm) (Or 2 Small Bunches)
  Fresh root ginger 2 Inch, peeled and coarsely grated
  Onion 1 Small, roughly chopped
  Spring onions 2 , chopped
  Garlic 2 Clove (10 gm)
  Ground allspice 1 Teaspoon
  Soy sauce 1 Tablespoon
For the jerk sauce
  Tomato ketchup 5 Tablespoon
  Scotch bonnet pepper 1⁄2
  Red wine vinegar 50 Milliliter
  Clear honey 25 Gram

1. Using a sharp knife, score the fat of the pork, then put in a roasting tin. Strip the leaves from one bunch of thyme - enough to give about 2 tbsp. Put the thyme leaves, ginger, onion, spring onions, garlic and 1/2 tsp of the allspice into a food processor and whizz until smooth. Rub this mixture all over the pork. Drizzle with the soy sauce and leave to marinate for at least 2 hrs - overnight if you have the time
2. Heat oven to 170C/150C fan/gas 3. Cook the pork, uncovered, in a roasting tin, in the oven for about 2 hrs or until tender and sticky.
3. For the jerk sauce, mix the ketchup in a small food processor with the remaining allspice, the Scotch bonnet, red wine vinegar and honey. Heat the grill and set the cooked pork on the grill pan. Using the second bunch of thyme as a brush, liberally coat the pork with about half of the jerk sauce Cook the pork under a hot grill for about 3-4 mins on each side or until caramelised and glossy. Leave the meat to rest before slicing into thick pieces. Serve with the remaining sauce and Rice & peas.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Jerk Pork Recipe