About 10 years ago, here in Scarborough (east Toronto), there was a Jamaican take- place that served Jerk chicken and many of the other usual offerings. What set this eatery apart from the others was that the guy served Jerk Pork….not all Jamaican eateries offer this.

This joint was owned/operated by a Chinese-Jamaican gent and I would always order his Jerk Pork. This Char-Su Pork meets Jerk – succulent pork slices, served on beans and rice, some of his creamy slaw and a crowning ladle of oxtail sauce. Soooo good!

This recipe is inspired by that Jerk Pork. The marinade below is authentic but you can buy/use some of the bottled marinades out there but…this is better!

Jerk Pork

(serves 4-6)

1 boneless pork butt (about 1.5 – 2.0 kg)

Jerk marinade

1 medium onion, rough chop
3 Tbsp vegetable/canola oil
3 Tbsp ground coriander
3 Tbsp ground ginger
3 Tbsp brown sugar
2 scallions
4 cloves garlic
2 tsp sea salt
1-2 Habanero or Scotch Bonnet Peppers (please handle with gloves)
1 Tbsp dry thyme
2 tsp black pepper
1 tsp ground cinnamon
2 tsp ground allspice
juice of 1 lime
3/4 cup orange juice

2 Tbsp. vinegar
1/4 cup Soy Sauce
2 tsp sugar

1. Add all the marinade ingredients into a food processor and blitz them until a homogenous paste. Now cut your pork lengthwise into 4 thick strips then place the marinade in a plastic bag or container large enough hold the four pieces of pork. Slather the marinade all over the meat then cover and place in the fridge overnight to 24 hours.
2. The next day, remove the pork from the marinade and place on a rack with a baking tray underneath. Pour the remaining marinade over the meat and add enough hot water into the tray to come up 1 inch (but not touching the meat. Pre-heat your oven to 450F and roast for 20 minutes.
3. Now turn the heat down to 350F and turn the pieces of pork for 15 minutes, then another 15 minutes – basting each time with drippings in the pan. The pork should be slightly firm to the touch and an internal temperature of 145-150F.
4. Remove from the oven, tent with foil and allow to rest for 5-6 minutes before slicing.

Hot Tip: Cut the pork into cubes and toss in marinade overnight. Skewer the pork and grill them. I did this a few years ago and served Jerk Pork Souvlaki.