BBQ Jerk Pork

Continuing the month of Summer BBQ dishes, this week I’ve made a Jamaican style jerk loin of pork. Served as part of a BBQ spread this lip-tingling Caribbean classic will please your friends and family that like it hot – and I mean hot!

There’s no getting away from it Jamaican jerk is fiery, like many traditional preparations there are great many variations on jerk but what they all share are two key ingredients – allspice and scotch bonnet chillies. Allspice is used in many Jamaican dishes; it’s not as some think a mix of spices but in fact the dried berry of a plant related to the myrtle, it’s warm, earthy taste are however akin to a mixture of cloves, nutmeg and cinnamon.

The scotch bonnet chilli is also indigenous to the Caribbean and considered some of the hottest chillies in the world with a heat rating of up to 325,000 on the Scoville scale, a universal measure of heat and pungency – these are not for the faint hearted. To give some perspective, jalapeño chillies have a Scoville heat rating of up to 9,000. If however you love hot spicy flavours this is a treat – the fruity and fiery marinade is perfect for pork.

The Method

serves 6-10 as part of a BBQ

2tsp ground allspice
2tsp soft sea salt
2tsp ground black pepper
2tsp ground thyme
2tsp ground cinnamon
1/2 tsp ground nutmeg
1?4 tsp ground cloves
3 spring onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers
1 medium onion, chopped
thumb sized piece of ginger, peeled and chopped
juice of 1 lemon
20ml olive oil
2 tsp soy sauce
2 tsp malt vinegar
3 loins of pork, approx.

1. Blitz all ingredients, except the pork in a blender or food processor till fairly smooth.
2. Trim pork loins, halve and place in a glass dish.
3. Rub marinade into pork, making sure to coat it well, cover and marinade overnight.
4. Remove from fridge 1hr before cooking.
5. Cook over hot grill for 10-12 mins, turning often to ensure even cooking.
6. Move to a cooler part of the grill and allow to rest for 5-10 mins.
7. Carve into slices and serve with mango salsa and BBQ’d buttered corn.