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Jerk Spiced Pork With Grilled Pineapple Salsa
Jerk spiced pork with grilled pineapple salsa
750g pork belly slices
2 cloves garlic
1 onion, chopped
25g root ginger, chopped
1 green chilli
1 teaspoon all spice
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon black pepper
1 bay leaf shredded
2 teaspoons thyme leaves
65g dark brown sugar
Zest and juice 1 lime
Blend the garlic, onion, ginger, chilli, allspice, cinnamon, cloves, nutmeg, black pepper, bay and thyme to a smooth paste. Mix in the sugar and lime and then rub in all over the pork. Marinate for a few hours. Rub off the marinade and place the pork on a grill. Heat the marinade up in a pan and when the pork is cooked add to the marinade.
Grilled pineapple salsa
1 pineapple
1 red onion
1 teaspoon finely chopped red chilli
2 limes
25ml olive oil
1 teaspoon sugar
Peel the pineapple and cut in quarters through the root. Remove stalk from middle and cut each quarter in half.
Place on a hot grill to mark and then chop into 1cm dice. Finely chop the chilli and add with the lime zest. Cut the limes in half and grill until black then squeeze into the mix. Add the oil, sugar, and season with salt.
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By BBC Radio Ulster
4.4
4747 ratings
Jerk spiced pork with grilled pineapple salsa
750g pork belly slices
2 cloves garlic
1 onion, chopped
25g root ginger, chopped
1 green chilli
1 teaspoon all spice
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon black pepper
1 bay leaf shredded
2 teaspoons thyme leaves
65g dark brown sugar
Zest and juice 1 lime
Blend the garlic, onion, ginger, chilli, allspice, cinnamon, cloves, nutmeg, black pepper, bay and thyme to a smooth paste. Mix in the sugar and lime and then rub in all over the pork. Marinate for a few hours. Rub off the marinade and place the pork on a grill. Heat the marinade up in a pan and when the pork is cooked add to the marinade.
Grilled pineapple salsa
1 pineapple
1 red onion
1 teaspoon finely chopped red chilli
2 limes
25ml olive oil
1 teaspoon sugar
Peel the pineapple and cut in quarters through the root. Remove stalk from middle and cut each quarter in half.
Place on a hot grill to mark and then chop into 1cm dice. Finely chop the chilli and add with the lime zest. Cut the limes in half and grill until black then squeeze into the mix. Add the oil, sugar, and season with salt.
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