Jerk Pork

Recipe for Jerk Pork - a traditional Jamaican recipe

This recipe comes from Christine Lewis, founder of YARDIES Sauces and Marinades.

Jerk seasoning is a Jamaican specialty - a spicy paste made from garlic, onion, chillies, and a dozen other ingredients - and traditionally used on pork. The meat is marinated with the paste and also pierced with a pointed stick. It is then slowly grilled on pimento wood. The slow cooking and the spicy crust keep the meat nice and juicy.

Traditionally, pork belly with rind is used for jerk pork in Jamaica. We used a nice neck roast here, which we additionally topped with red, yellow and green chillies - for that extra bit of sizzle.

As pimento wood is rare or even impossible to find in Europe, whole allspice seeds, which have been soaked for 24 hours beforehand, are sprinkled on the hot coals as an alternative.

Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.

Ingredients for 4 people

1 kg neck of pork
1 jar of YARDIES Jerk Marinade
YARDIES Jerk Sauce
6 chilli peppers, preferably Scotch Bonnet (red, yellow, green)
1 handful of pimento seeds
Salt

Preparation:

Soak a handful of whole allspice seeds in water for 24 hours.
Remove the stems, core the Chillies, and cut into rings or strips.
Make small holes in the meat with the tip of the kitchen knife (about 5 cm apart). Place the meat in a baking dish and brush both sides with the Yardies marinade (if you spread the paste with your hands, it is best to wear rubber gloves). Spread the chillies on top. Then cover and leave the meat to marinate in the fridge for 24 hours. Turn a few times.

Preparation on the grill:

Prepare the grill and preheat to medium temperature. Sprinkle the previously soaked pimento seeds on the hot coals.
Salt the neck roast before grilling. Grill the neck roast indirectly, brushing several times with YARDIES Jerk Sauce. It is important that the temperature is not too high, otherwise the marinade will burn. Slow cooking prevents the meat from drying out. Finally, place the meat on one side without charcoal and let it simmer with the lid closed.