Jamaican Jerk Pork with Plantains
Ingredients (Serves 2–3)
For the Jerk Pork:
1 lb (450 g) pork shoulder or tenderloin, cut into cubes
2 cloves garlic, minced
1 small onion, chopped
1–2 Scotch bonnet or habanero peppers, seeded and chopped (adjust to taste)
1 tablespoon fresh thyme leaves
1 teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon olive oil
Salt and black pepper, to taste
For the Plantains:
2 ripe plantains (yellow with black spots), peeled and sliced
1–2 tablespoons butter or oil for frying
Pinch of salt
Instructions
Prepare the jerk marinade
In a blender or food processor, combine garlic, onion, peppers, thyme, allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, olive oil, salt, and pepper.
Blend until smooth.
Marinate the pork
Toss pork cubes in the jerk marinade until well coated.
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Cook the pork
Heat a skillet or grill pan over medium-high heat.
Cook pork cubes 4–5 minutes per side, until cooked through and slightly charred.
Prepare the plantains
Heat or oil in a skillet over medium heat.
Fry plantain slices 2–3 minutes per side until golden brown and caramelized.
Sprinkle with a pinch of salt.
Serve
Plate the jerk pork with caramelized plantains on the side.
Optional: garnish with lime wedges or chopped cilantro.
Enjoy the bold, spicy flavors of Caribbean-inspired jerk pork with sweet plantains!