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Jerk pork served with rice and peas
Spicy and flavourful Jamaican jerk pork

Authentic Jamaican jerk pork

Author: Flavelo
Recipes Main Courses
Jerk is not just a spice, but a way of life and an ancient Jamaican preservation technique. The name refers to poking the meat and 'jerking' it into the spice mix. Its soul lies in pimento (allspice) and the hellishly hot Scotch Bonnet chilli. The result is a smoky, sweet, fiery, and fragrant roast meat that is guaranteed to awaken the senses.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Caribbean

Ingredients

Equipment Needed

  • Food processor or blender
  • Rubber gloves (for the chillies!)
  • Grill or oven rack

Allergen Information

⚠️ Soya

Instructions

1 ✓

Prepare the Jerk marinade: Place all ingredients (except the meat) into a food processor and blitz to a thick paste.

Tip: The brown sugar will caramelise during roasting, the soy sauce provides the salty base (umami), and the spices give the fragrance.
2 ✓

Pierce the meat all over with a fork, then rub thoroughly with the marinade. Wear rubber gloves! Refrigerate for at least 4 hours, but preferably overnight.

Tip: Piercing helps the flavours reach the centre of the meat. Capsaicin (heat) can irritate the skin, so protect yourself!
3 ✓

Remove the meat from the fridge 30 minutes before cooking. Preheat the oven or grill to 160°C.

Tip: Low heat is needed so the sugary marinade doesn't burn (turn to bitter charcoal) before the meat cooks through.
4 ✓

Roast the meat on a rack for about 1.5-2 hours, until the core temperature reaches 75°C and the outside has a dark, sticky bark.

Tip: If cooking in an oven, place a tray with water underneath so the dripping fat doesn't smoke.
5 ✓

Rest for 15 minutes, then slice. Drizzle with fresh lime juice.

Tip: The acidity of the lime cuts through the spices and the fattiness of the meat.

Recipe FAQ

It's too spicy!
Dairy products (yoghurt, sour cream) or starchy sides (rice, bread) help soothe the burn. Water won't help because capsaicin (the spicy compound) dissolves in oil!
I don't have Scotch Bonnet chillies.
Use Habanero, it's the closest relative. If you can't handle the heat, deseed it.

Ingredients

  • 1 kg Pork shoulder or collar (joint or large chunks)
  • 1 bunch Spring onions
  • 4 cloves Garlic
  • 1 pc Habanero or Scotch Bonnet chilli
  • 100 ml Soy sauce
  • 2 tbsp Brown sugar
  • 1 tbsp Whole allspice (ground)
  • 1 tsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1 tbsp Fresh thyme
  • 1 pc Juice of a lime
  • 2 tbsp Oil