Jerk pork with apple slaw

Jerk pork with apple slaw

From
Posh Kebabs
Serves
2
Cooking time
30 mins

Jerk has a characteristic dark outside, while the meat remains tender and juicy in the centre – this is because the sugar caramelizes, forming a sticky, spicy crust.

Ingredients

Quantity Ingredient
1 scotch bonnet chilli, deseeded
3 garlic cloves, crushed
3 tablespoon soft dark brown sugar
1 tablespoon thyme leaves
1 tablespoon soy sauce
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
300g pork tenderloin, trimmed of any sinew, cut into 2.5cm cubes
1 tablespoon light-flavoured oil, plus a drizzle
2 large plantain, peeled and cut into 1.5cm slices
salt
freshly ground black pepper

For the slaw

Quantity Ingredient
1/4 white cabbage
2 spring onions
1 green dessert apple
1 tablespoon cider vinegar

Method

  1. Pound the chilli, garlic, sugar, and thyme leaves in a pestle and mortar with plenty of seasoning to a coarse paste. Tip into a large bowl, add the soy sauce and dried spices, then stir in the pork. Cover and leave to stand for 15 minutes.
  2. Meanwhile, make the slaw. Shred the cabbage and spring onions, finely slice the apple into 2-mm thick slices, pour over the vinegar with the extra drizzle of oil, season, and toss to combine. Cover and set aside.
  3. Heat a barbeque or grill to high. Thread the pork onto 2 long skewers, brushing any excess marinade over the top. Cook for 8 minutes, turning frequently, until charred on the outside and cooked through. Leave to rest for 5 minutes.
  4. Heat the oil in a large frying pan. Fry the plantains for 2 minutes until golden and crisp, then flip them over and cook the other side. Serve with the jerk skewers and slaw, spooning over any resting juices from the meat.
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