Jerk is a style of cooking that is native to Jamaica. Traditionally, jerk-style meat was prepared by rubbing a piece of meat (usually chicken or pork) with a mix of either wet of dry spices, and then charring in a pit fire. In this recipe, we recommend using a barbecue or a chargrill pan to achieve a similar flavour profile.

Ingredients

2 tbsp vegetable oil, plus extra for brushing

2 tbsp brown sugar

2 tbsp finely grated ginger

2 tbsp soy sauce

1 tsp ground cayenne

1 tsp ground cinnamon

1 tsp ground allspice

1 kg pork loin fillet

½ small ripe pineapple, cut into wedges

1 cup coriander leaves, to serve

Jicama salsa

1 jicama (about 300gm) peeled and finely diced

3 spring onions, thinly sliced

Juice of 2 limes, or to taste

1 tbsp extra-virgin olive oil

1 long red chilli, finely chopped

Method

1.Heat a barbecue to medium-high. Whisk oil, sugar, ginger, soy sauce and spices in a large bowl, add pork and turn to coat. Place a sheet of baking paper on barbecue flat plate to prevent burning. Cook pork on paper with hood down, turning occasionally and brushing with spice mixture, until cooked to your liking (8-10 minutes for medium). Alternatively, cook pork in a char-grill pan over medium heat, turning occasionally and brushing with spice mixture, until cooked to your liking (15-18 minutes for medium). Cover pork with foil; set aside to rest (5 minutes).

2.Brush pineapple with oil and cook on barbecue or chargrill until lightly charred and caramelised (3 minutes each side).

3.For jicama salsa, toss ingredients in a bowl and season generously to taste. Thickly slice pork and serve with grilled pineapple, jicama salsa and coriander.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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