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Street Food Style Jerk Pork
A hearty Jamaican-inspired jerk pork made with fatty pork leg steaks, a fragrant homemade jerk marinade, and a splash of Red Stripe beer. The dish simmers low and slow for tender, juicy meat and is finished with fresh scotch bonnet and onions for a burst of heat. Perfect for a street‑food vibe and pairs well with fried festival or roasted breadfruit.
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Cost Breakdown
Critical Success Points
- • Cutting the pork into appropriately sized pieces while keeping skin and fat.
- • Blending the jerk marinade to the right texture (rough, aromatic).
- • Marinating the pork for at least 1 hour to allow acid tenderization.
- • Low‑heat simmering for a gentle, hands‑off cook.
- • Adding fresh scotch bonnet at the end for controlled heat.
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Scotch bonnet peppers are extremely hot; wear gloves when cutting and avoid touching your face.
- • Hot oil can splatter – keep a lid nearby and never leave unattended.
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