Entree: Dominica – Southern Culinary Region – Jerk Pork (Spicy allspice- and pepper-scented marinated pork grilled or roasted with bright citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) pork shoulder, trimmed and cut into 1–1.5 inch (25–35 mm) cubes
- 4 scallions (green onions), chopped, approx. 3 oz (85 g)
- 2 scotch bonnet peppers, seeded and chopped (about 1.06 to 1.41 oz (30–40 g) total) or to taste
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) orange juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) packed brown sugar
- 2 tsp (4 g) ground allspice (pimento)
- 1 tbsp (3 g) fresh thyme leaves, chopped (or 1 tsp (1 g) dried thyme)
- 1 tbsp (6 g) fresh grated ginger
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) water (to loosen marinade if needed)
- 4 cups (800 g) cooked white rice or rice and peas, for serving
- Lime wedges and chopped scallion, for garnish

Show original ingredient measurements

- 2 lb (907 g) pork shoulder, trimmed and cut into 1–1.5 inch (25–35 mm) cubes
- 4 scallions (green onions), chopped, approx. 3 oz (85 g)
- 2 scotch bonnet peppers, seeded and chopped (about 30–40 g total) or to taste
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) orange juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) packed brown sugar
- 2 tsp (4 g) ground allspice (pimento)
- 1 tbsp (3 g) fresh thyme leaves, chopped (or 1 tsp / 1 g dried thyme)
- 1 tbsp (6 g) fresh grated ginger
- 3 cloves garlic, minced (about 9 g)
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) water (to loosen marinade if needed)
- 4 cups (800 g) cooked white rice or rice and peas, for serving
- Lime wedges and chopped scallion, for garnish

Instructions

1. In a blender or food processor combine the chopped scallions, scotch bonnet peppers, soy sauce, lime juice, orange juice, 2 tbsp (30 ml) oil, brown sugar, ground allspice, thyme, grated ginger, garlic, cinnamon, nutmeg, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/4 cup (60 ml) water if needed. Blend to a coarse, spreadable paste.
2. Place the pork cubes in a nonreactive bowl or resealable bag and pour the marinade over the meat, massaging to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, to allow flavors to penetrate.
3. Prepare a grill for medium-high direct heat or preheat the oven to 400°F (200°C) if baking. If grilling, thread pork onto skewers or place on a grill rack. Grill the pork, turning every 3–4 minutes, until well-browned and an instant-read thermometer registers 160°F (71°C), about 12–15 minutes total depending on cube size.
4. If baking, spread the marinated pork on a rimmed baking sheet and roast for 20–30 minutes, turning once, until edges are caramelized and internal temperature reaches 160°F (71°C). Let pork rest 5 minutes.
5. Serve hot over 4 cups (800 g) cooked white rice or rice and peas, garnish with lime wedges and chopped scallion, and accompany with fried plantains or festival if desired.