Fiery Jamaican Style Jerk Pork
Spice Kitchen - Caribbean

Fiery Jamaican Style Jerk Pork

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

Jerk sauce*

  • 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.



  1. 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.
  2. Rub the pork with half a cup of blended sauce and leave to marinate for a few hours in the fridge.


  1. 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.
  2. 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.
  3. Serve with a bit more sauce to drizzle over.

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