Street Food Style Jerk Pork

Ingredients

• 5 lb Pork Leg Steaks (cut into 2‑3 inch pieces, keep skin, fat, and bone)
• 0.25 cup Allspice (Pimento) (ground)
• 2 tbsp Fresh Thyme (handful, leaves only)
• 2 in Fresh Ginger (peeled and roughly chopped)
• 1 piece Scotch Bonnet Pepper (seeded for less heat, used in marinade; extra for garnish)
• 2 medium Yellow Onion (one diced for marinade, one sliced for sauté and garnish)
• 12 clove Garlic (peeled, minced; about a dozen cloves)
• 3 stalk Scallions (Green Onions) (red‑skinned preferred for flavor)
• 0.5 nutmeg Nutmeg (freshly grated)
• 1 stick Cinnamon Stick (whole stick)
• 2 tbsp Brown Sugar
• 1 tbsp Black Pepper (freshly ground)
• 0.5 tbsp Salt
• 0.25 cup Soy Sauce
• 2 tbsp Apple Cider Vinegar
• 0.25 cup Neutral Oil (vegetable or canola oil)
• 2 tbsp Browning Sauce (homemade or commercial)
• 0.5 cup Red Stripe Beer (about 4 oz, split between marinade and cooking)
• 0.25 cup Orange Juice (freshly squeezed)
• 5 tbsp All‑Purpose Seasoning (store‑bought or homemade blend of salt, pepper, garlic powder, etc.)
• 2 tbsp Additional Vegetable Oil (for sautéing aromatics)
• 1 piece Fresh Scotch Bonnet (for garnish) (thinly sliced, added at the end for heat)

Instructions

1. Prepare the Pork

   Trim any excess silver skin, then cut the pork leg steaks into 2‑3 inch pieces. Rinse the pieces in a solution of 1 Tbsp vinegar per cup water, then drain. Sprinkle about 1 Tbsp all‑purpose seasoning per pound and toss to coat.

   Time: PT15M

2. Make the Jerk Marinade

   In the blender combine 1/4 cup ground allspice, 2 Tbsp fresh thyme, 2 in peeled ginger, 1 whole scotch bonnet (seeded if desired), 1 diced onion, 12 garlic cloves, 3 scallion stalks, half a grated nutmeg, 1 cinnamon stick, 2 Tbsp brown sugar, 1 Tbsp black pepper, 0.5 Tbsp salt, 1/4 cup soy sauce, 2 Tbsp apple cider vinegar, 1/4 cup neutral oil, 2 Tbsp browning sauce, 1/4 cup Red Stripe beer, and the juice of one orange. Blend just until slightly chunky.

   Time: PT10M

3. Marinate the Pork

   Place the seasoned pork pieces in a large bowl, pour the jerk marinade over them, and toss until every piece is well coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

   Time: PT1H

4. Sauté Aromatics

   Heat the large pot over medium heat, add a splash (≈2 Tbsp) of neutral oil, then add the sliced onion and a few chopped garlic cloves. Cook, stirring, until the onion just starts to brown and the mixture is fragrant.

   Time: PT5M

   Temperature: medium heat

5. Cook the Pork

   Add the marinated pork to the pot, stirring to combine with the aromatics. Increase heat to medium and cook uncovered for about 10 minutes, allowing the meat to firm up and release juices. Then lower the heat, cover the pot, and let it simmer gently for 1 hour (adjust up to 2 hours for tougher cuts). About halfway through, add a splash of the reserved Red Stripe beer for extra flavor and moisture. Stir occasionally to prevent sticking.

   Time: PT1H20M

   Temperature: low heat

6. Finish with Fresh Heat

   Taste the pork and add a pinch of salt if needed. Stir in freshly sliced scotch bonnet pepper and additional sliced onions. Cook for another 5 minutes on low heat to let the fresh flavors meld.

   Time: PT5M

   Temperature: low heat

Nutrition Facts

Calories

312

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g