Jerk Pork

Serves 4

Preparation and Cooking time- 6 to 18 hours

I love spicy food and I recently came across jerk chicken and pork. I immediately fell in love with it, and after a little research and a couple of attempts I have developed what I believe to be a juicy, spicy, flavoursome take on this Caribbean classic. It’s very simple and all it takes is a little patience for marinading and cooking.

Ingredients

4 Pork Shoulder Steaks

4 Spring Onions

2 Scotch Bonnet Chillies (or any chillies you have)

3 Cloves of Garlic

A bunch of Dill

1 Lemon

2 Tablespoons of White Wine Vinegar

1 Tablespoon of Soy Sauce

2 Tablespoon of Brown Sugar

2 Tablespoon of Vegetable Oil

Half a Red Onion

A Thumb-Size Piece of Ginger

A Sprinkle of Cinnamon, Nutmeg, Garlic Powder, Cumin and Five Spice

Approximate Cost of the Dish- £4.50

Method

1. Add every ingredient, except from the pork to a blender and blitz until smooth. Make sure that the ingredients are prepared (e.g the spring onions have had the ends cut off, and the chilli had its top chopped off).

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2. Cover your pork in the marinade and leave overnight, or at least for 2 hours, so the flavours develop.

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3. Preheat your oven to 120 degrees C, and cook your pork for around 4 hours until tender and delicious.

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4. You’re done – it really is that easy! I enjoyed mine with cous cous, but you may prefer rice, cauliflower rice, or even chips. Serve with a nice dark Stout or Porter!

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