Jerk is a style of cooking that is native to Jamaica. Traditionally, jerk-style meat was prepared by rubbing a piece of meat (usually chicken or pork) with a mix of either wet of dry spices, and then charring in a pit fire. In this recipe, we recommend using a barbecue or a chargrill pan to achieve a similar flavour profile.
Ingredients
Jicama salsa
Method
1.Heat a barbecue to medium-high. Whisk oil, sugar, ginger, soy sauce and spices in a large bowl, add pork and turn to coat. Place a sheet of baking paper on barbecue flat plate to prevent burning. Cook pork on paper with hood down, turning occasionally and brushing with spice mixture, until cooked to your liking (8-10 minutes for medium). Alternatively, cook pork in a char-grill pan over medium heat, turning occasionally and brushing with spice mixture, until cooked to your liking (15-18 minutes for medium). Cover pork with foil; set aside to rest (5 minutes).
2.Brush pineapple with oil and cook on barbecue or chargrill until lightly charred and caramelised (3 minutes each side).
3.For jicama salsa, toss ingredients in a bowl and season generously to taste. Thickly slice pork and serve with grilled pineapple, jicama salsa and coriander.
