Aromatic Jamaican Jerk Pork with Fried Plantains
A deliciously spicy and aromatic Jamaican dish featuring jerk-seasoned pork paired with crispy fried plantains.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Toast the Spices
Toast allspice berries, cinnamon, and black peppercorns in a dry skillet until fragrant.
- 2
Grind Spices
Grind the toasted spices into a powder using a spice grinder.
- 3
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
- 1
Rub Salt
Rub salt over the pork cubes.
- 2
Apply Marinade
Pour the marinade over the pork, ensuring all pieces are coated.
- 3
Cover and Chill
Cover and refrigerate overnight or for at least 2 hours.
Tip: Always handle Scotch bonnet peppers with gloves; they are very hot. Allow the pork to come to room temperature before cooking.
How to Make Aromatic Jamaican Jerk Pork with Fried Plantains
Total time: 4 h 40 min · Yields 4 servings
- 1
Grill the Pork
Grill the marinated pork cubes over medium-high heat until fully cooked and charred on the edges, about 15 minutes.
- 2
Fry the Plantains
Heat vegetable oil in a skillet and fry plantain slices until golden and crispy, about 2-3 minutes per side.
- 3
Rest the Pork
Let the grilled pork rest for 5-10 minutes before serving to retain juices.
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