Jerk

9 ingredients
6 steps

Ingredients

  • 100 g Spanish onions, peeled and roughly chopped.
  • 3 cloves peeled garlic
  • 3 sprigs fresh thyme, chopped
  • 12 teaspoon salt
  • 1 tablespoon ground allspice (pimento berries)
  • 12 teaspoon mace
  • 12 teaspoon ground black peppercorns
  • 1 small red chile, ground
  • 6 (150 g) pork necks or 6 (150 g) spareribs

Directions

  1. 1
    Blitz the onion, garlic, thyme and salt in a food processor, with a little oil if necessary, to make a paste.
  2. 2
    Add the spices.
  3. 3
    Smear on pork or spare ribs and marinate overnight.
  4. 4
    Brush the pork with a little more oil and grill over hot coals in a covered barbeque for five to ten minutes until just cooked through.
  5. 5
    Alternatively roast in a hot oven (220C) for about 10-15 minutes.
  6. 6
    The outside should be dark and mysterious and the inside moist.

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