Jerk
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 100 g Spanish onions, peeled and roughly chopped.
- 3 cloves peeled garlic
- 3 sprigs fresh thyme, chopped
- 1⁄2 teaspoon salt
- 1 tablespoon ground allspice (pimento berries)
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon ground black peppercorns
- 1 small red chile, ground
- 6 (150 g) pork necks or (150 g) spareribs
directions
- Blitz the onion, garlic, thyme and salt in a food processor, with a little oil if necessary, to make a paste.
- Add the spices.
- Smear on pork or spare ribs and marinate overnight.
- 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.
- Alternatively roast in a hot oven (220C) for about 10-15 minutes.
- The outside should be dark and mysterious and the inside moist.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.