Jerk Pork & Chicken
Jerk Pork & Chicken can be enjoyed daily throughout Jamaica and differs in taste in each location according to the personal recipe of the chef, it can be purchased at bars, restaurents or the unique road side barbeques that appear everywhere at night with
You can either follow the recipe here or for an easier version use Yabba jerk seasonings find out more on our Caribbean range.
- 3 lb Pork chops or any other cut
- 2 oz Pimento berries
- 6 Stalks fresh spring onions
- 2 tbsp Yabba Hot pickled peppers
- Sea Salt
- 4 fresh cinnamon leaves chopped ( or bay leaves if not available)
- Fresh black pepper
Wash and dry the pork. Heat the pimento berries in a small frying pan, stirring them for 5 minutes, then put them in a mortar and pound them until they are powdery.
Add the spring onions, hot pickled peppers, cinnamon or bay leaves, salt and pepper. Pound these together until you have a thick paste. Rub the paste all over the pork and leave if for at least 1 hour or overnight in the refrigerator.
When you are ready to cook, place the seasoned meat on the grill or a barbeque and gently cook. From time to time throw inn some pimento berries on to the charcoal. This will give the meat the required aroma. Then turn the when one side is done. The pork should be ready in one hour.
Serve with: Fresh coleslaw, Home made fries
At Yabba we have created three types of jerk seasonings:
- Jerk barbeque sauce - can be used to marinade or use directly before cooking ideal for the barbeque or grill.
- Jerk seasoning - incredibly hot and used for marinade for two hours or overnight before cooking
- Jerk Negril - reminiscent of our recent trip to Jamaica slightly sweeter than our other two with extra pimento berries can be used for marinade, roasting and as a dip on the side.
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Yabba
158-160 Abbeydale Rd
Sheffield S7 1FH
Tel/Fax:
0114 258 1111
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