Jerk pork skewers with pineapple and jicama chopped salad


If you can't find jicama, cucumber is a good alternative.

You'll need

1 kg piece pork shoulder, cut into 2.5cm pieces To serve: lime wedges and steamed rice (optional)   Jerk marinade 6 spring onions, coarsely chopped 4 garlic cloves ½ cup (loosely packed) flat-leaf parsley 1-2 habanero chillies, seeds removed, coarsely chopped Juice of 1 lime 2 tbsp vegetable oil 2 tbsp thyme leaves 2 tbsp brown sugar 2 tbsp finely grated ginger 2 tsp ground allspice 2 tbsp soy sauce ¼ tsp ground cayenne and cinnamon   Pineapple and jicama chopped salad 1 jicama (about 300gm), cut into julienne ½ pineapple, cut into thin wedges 3 spring onions, thinly sliced Juice of 1½ limes, or to taste ½ tbsp dried chilli flakes, or to taste

Method

  • 01
  • Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.
  • 02
  • Transfer jerk marinade to a large bowl, season to taste, add pork and rub with marinade. Thread meat onto wooden skewers and grill, turning occasionally, until browned and cooked through (5-6 minutes).
  • 03
  • For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2013

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