Name: Jerk pork skewers with pineapple and jicama chopped salad
Yield: 4
Ingredients: 1 kg piece pork shoulder, cut into 2.5cm pieces; To serve: lime wedges and steamed rice (optional); Jerk marinade; 6 spring onions, coarsely chopped; 4 garlic cloves; ½ cup (loosely packed) flat-leaf parsley; 1-2 habanero chillies, seeds removed, coarsely chopped; Juice of 1 lime; 2 tbsp vegetable oil; 2 tbsp thyme leaves; 2 tbsp brown sugar; 2 tbsp finely grated ginger; 2 tsp ground allspice; 2 tbsp soy sauce; ¼ tsp ground cayenne and cinnamon; Pineapple and jicama chopped salad; 1 jicama (about 300gm), cut into julienne; ½ pineapple, cut into thin wedges; 3 spring onions, thinly sliced; Juice of 1½ limes, or to taste; ½ tbsp dried chilli flakes, or to taste

Ingredients

1 kg piece pork shoulder, cut into 2.5cm pieces

To serve: lime wedges and steamed rice (optional)

Jerk marinade

6 spring onions, coarsely chopped

4 garlic cloves

½ cup (loosely packed) flat-leaf parsley

1-2 habanero chillies, seeds removed, coarsely chopped

Juice of 1 lime

2 tbsp vegetable oil

2 tbsp thyme leaves

2 tbsp brown sugar

2 tbsp finely grated ginger

2 tsp ground allspice

2 tbsp soy sauce

¼ tsp ground cayenne and cinnamon

Pineapple and jicama chopped salad

1 jicama (about 300gm), cut into julienne

½ pineapple, cut into thin wedges

3 spring onions, thinly sliced

Juice of 1½ limes, or to taste

½ tbsp dried chilli flakes, or to taste

Method

Main

1.Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.

2.Transfer jerk marinade to a large bowl, season to taste, add pork and rub with marinade. Thread meat onto wooden skewers and grill, turning occasionally, until browned and cooked through (5-6 minutes).

3.For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight