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).

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

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

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!