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Traditional Jerk Pork

Traditional Jerk Pork is a traditional Jamaican recipe for a classic pirate-inspired dish of pork marinated in a mix of allspice, onions, chillies and spices that's cooked slowly on a barbecue. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Traditional Jerk Pork.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+over-night marinating)

Serves:

6–8

Rating:

Tags : Chilli RecipesSpice RecipesPork RecipesJamaica Recipes

As a dish, Jamaican Jerk dates back to the 16th and 17th centuries, when pirates and buccaneers plied the waters of the Caribbean. The name itself refers to the ship-board staple of dried beef known as charqui or charque in Spanish. It's only a small mispronunciation to go from charque to jerk and the addition of allspice berries as a flavouring when curing the meat gives us Jamaican Jerk. Today, traditional jerk is a piece of pork marinated in jerk paste that's cooked on a barbecue.

Ingredients:

1.8kg boneless loin of pork
75g whole allspice berries
6 spring onions, chopped
3 fresh chillies, chopped
1/2 tsp ground cinnamon
1 tsp freshly-grated nutmeg
salt and freshly-ground black pepper, to taste

Method:

Traditionally, the allspice, spring onions, chillies, cinnamon, nutmeg, salt and black pepper are combined in a mortar and pounded to a smooth paste with a pestle (but you can use a blender, if desired).

Spread the jerk mixture evenly over the pork then place in a bowl, cover and set aside for at least 30 minutes to marinate (this is even better if left over night in the refrigerator to marinate).

The following day, light your barbecue (traditionally allspice wood is added to flavour the meat as it cooks) and cook slowly, turning occasionally until done (about 45 minutes).