Jerk refers to a specific style of cooking which is native to Jamaica. Typically, pork or chicken is rubbed with a dry or wet sauce and left to marinate while the flavours develop. In this recipe, we use Scotch Bonnet chillies for a fiery pop.
750g pork loin
- 5 spring onions
- 5 sprigs fresh thyme
- 2 tsp salt
- 1 tbsp brown sugar
- 2 scotch bonnet peppers
- 20g Jerk spice mix
- 100ml soy sauce
- 100g tomato ketchup
- 2 tbsp vegetable oil
- 100ml lime juice (approx. 3-4 limes)
- 3 cloves garlic
- 1 tbsp grated ginger
*This recipe makes more sauce than you need, so you can always keep some in the fridge for another time.
- Add all the ingredients for the jerk sauce into a blender, turn to full power and blitz. You’re looking for as smooth a paste as possible.
- Rub the pork with half a cup of blended sauce and leave to marinate for a few hours in the fridge.
- Fire up your BBQ to 140°c (or preheat your oven). Place the pork on the BBQ and cook for 45-60 minutes, basting with a little more sauce every 15 minutes.
- If using the oven, apply the same technique but turn the oven to grill for 10 minutes at the end to give the pork that much-loved charring. You’ll know if the ribs are cooked when you can pull the bones out easily.
- Serve with a bit more sauce to drizzle over.