Name: Jerk pork skewers with pineapple and jicama chopped salad
Yield: 4
Ingredients: 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

Jerk pork skewers with pineapple and jicama chopped salad

Australian Gourmet Traveller recipe for jerk pork skewers with pineapple and jicama chopped salad.

Ingredients

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

Main

1.Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.

2.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).

3.For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight