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Turks and Caicos Jerk Pork

Turks and Caicos Jerk Pork is a traditional Turks and Caicos Islander recipe for a classic dish of pork marinated in jerk spices that's barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Turks and Caicos Jerk Pork.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+over-night marinating)

Serves:

4

Rating:

Tags : Spice RecipesPork RecipesTurks-caicos Recipes

The Caribbean term 'jerk' comes from piercing the meat with a knife to allow the marinade to penetrate. This was originally done with whole pigs and the meat would 'jerk' as it was stabbed.

Jerk pork is a traditional Jamaican dish that is widely eaten in the Turks and Caicos Islands. It is prepared using a special marinade that infuses the meat with a distinctive blend of spices and flavours.

Ingredients:

500g pork (pork fillet or neck)
2 tbsp jerk seasoning mix
2 tbsp olive oil
juice of 1 lime
1 garlic clove, minced
1 small piece of ginger, grated
1 tsp honey or brown sugar
Salt and freshly-ground black pepper to taste

Method:

Clean the meat, removing any excess fat. Then, taking a thin knife pierce the meat may times to make deep slits that the marinade can use to penetrate the meat.

In a bowl, mix together the jerk seasoning, olive oil, lime juice, garlic, ginger, and honey. Beat with a whisk to combine then set the pork in a dish and pour over the marinade. Set aside to marinate in your refrigerator for at least 2 hours (preferably over night).

Pre-heat your barbecue or a griddle pan to high heat. When ready to cook, place the marinated meat on your barbecue (or griddle pan) and cook for about 12 minutes per side, until cooked thorough.

Let the pork rest after cooking for a few minutes before slicing and serving.