Serve Jerk Pork alongside Herb Dumplings as a delicious, if messy, finger food. You can cook the pork on the grill or in a broiler. Serve with cold beer. Adapted from Clare Ferguson’s recipe in Street Food.
1/4 cup ketchup
2 tbsp. lime juice
2 tbsp. soy sauce
1 tbsp. brown sugar
1 tsp. coarsely ground black pepper
1 tbsp. allspice berries, crushed
1/2 tsp. cayenne pepper
1/2 tsp. grated lime zest
3 cloves garlic, finely chopped
1 tsp. salt
1 1/12 pounds boneless pork loin, chops or steaks (I used thinly-sliced boneless pork chops) patted dry
Combine mardinade ingredients in a shallow non-metal dish. Add pork and let
marinate for about an hour in the fridge. If you want herb dumplings (link
to recipe), prepare during the last 15 minutes of marinating.
Grill the pork over hot fire for 2 minutes on each side. If using broiler,
preheat for about 10 minutes, then cook pork 2 - 5 minutes on each side,
until nicely browned. Serve plain, or with Herb Dumplings.
Grill pork over hot coals or in a preheated broiler. Line broiler pan
underneath tray with foil for easier cleanup.