Aromatic Jamaican Jerk Pork with Fried Plantains

Spicy and flavorful tropical delight

A deliciously spicy and aromatic Jamaican dish featuring jerk-seasoned pork paired with crispy fried plantains.

3 h 30 min
4
Intermediate

Ingredients

For the Jerk Marinade

2 tablespoons allspice berries

1 teaspoon cinnamon

1 tablespoon black peppercorns

1 tablespoon dried thyme

6 garlic cloves, minced

2 tablespoons fresh ginger, grated

2 Scotch bonnet peppers, seeded and minced

1/4 cup soy sauce

1/4 cup olive oil

Juice of 2 limes

2 teaspoons brown sugar

For the Pork

2 pounds pork shoulder, cut into 2-inch cubes

Salt to taste

For the Fried Plantains

3 ripe plantains, peeled and sliced diagonally

Vegetable oil for frying

Salt to taste

Preparation

Marinating the Pork

Toast the Spices

Toast allspice berries, cinnamon, and black peppercorns in a dry skillet until fragrant.

Grind Spices

Grind the toasted spices into a powder using a spice grinder.

Make the Marinade

Combine ground spices with thyme, garlic, ginger, peppers, soy sauce, olive oil, lime juice, and brown sugar to create a marinade.

Preparing the Pork

Rub Salt

Rub salt over the pork cubes.

Apply Marinade

Pour the marinade over the pork, ensuring all pieces are coated.

Cover and Chill

Cover and refrigerate overnight or for at least 2 hours.

Always handle Scotch bonnet peppers with gloves; they are very hot. Allow the pork to come to room temperature before cooking.

Cooking Process

Grill the Pork

Grill the marinated pork cubes over medium-high heat until fully cooked and charred on the edges, about 15 minutes.

Grilling Pork: Medium-high heat

Fry the Plantains

Heat vegetable oil in a skillet and fry plantain slices until golden and crispy, about 2-3 minutes per side.

Frying Plantains: Medium heat

Rest the Pork

Let the grilled pork rest for 5-10 minutes before serving to retain juices.

Plating & Serving

Aromatic Jamaican Jerk Pork with Fried Plantains

FaUtensils

Serve and Garnish

Arrange grilled jerk pork on a platter with fried plantains around the sides. Garnish generously with fresh herbs.

Sauce Pairings

Mango salsa

A fresh and fruity contrast

Jerk BBQ sauce

For extra kick

Garnishes & Accompaniments

Chopped fresh cilantroLime wedges

Perfect Sides

Coconut rice

Black bean salad