Meat Smoke Fire

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Jerk Pork

Jerk Pork

These jerk pork chops are packed with fiery Caribbean flavour and cooked to perfection on the Big Green Egg. Marinated in a bold, aromatic wet jerk seasoning, the chops soak up layers of heat, spice, and sweetness before cooking on the grill. The intense heat of the Egg sears the outside, locking in juices and creating a delicious char that enhances the smoky, spiced marinade. Whether you’re cooking for a crowd or just spicing up a weeknight dinner, this recipe brings the unmistakable taste of Jamaica straight to your barbecue. Serve with rice and peas, or a cooling pomegranate raita for a perfect flavour balance.

Preparation Time: 2 hours to marinade the pork

At the same time as marinading your pork, soak the whole allspice berries and bay leaves in some water and place in the fridge.  You can strain and use these to sprinke over the charcoal when you’re ready to cook for some authentic caribbean smoke!

Cooking surfaces

BBQ Temperature

220C

Ingredients

  • 1 or 2 scotch bonnet chillis, chopped
  • 3 spring onions, topped and tailed
  • 2½ cm, fresh ginger
  • 3 garlic cloves, peeled
  • 1½ tsp dried thyme
  • 1½ tsp allspice
  • ½ tsp fresh nutmeg, finely grated
  • 4 tbsp soy sauce
  • 2 limes, juice and zest
  • 2 tbsp olive oil
  • Juice from 1 large orange, approx 3/4 cup
  • 1 tbsp brown sugar
  • 1 tsp salt
  • ½ ground black pepper
  • 4 pork chops

Optional

  • ¼ cup whole allspice berries
  • handful of dried bay leaves
  • water

Equipment

Method

To marinade the pork

  1. Place all of the marinade ingredients into a food processor or blender and blitz until smooth.
  2. Put the pork into a flat dish or bag.  Pour the marinade over the pork and massage the pork with the marinade.
  3. Cover and refrigerate for a minimum of 2 hours.  For more flavour, you can prepare and refrigerate overnight.
  4. You might also want to soak the allspice berries and dried bay leaves in some water at the same time. These can be added to the charcoal when cooking to add some jamaican flavours to your cook.

Cooking the pork

  1. Setup your Egg for a direct cook at 220°C with just the stainless steel grid.
  2. Once the Egg is at cooking temperature, sprinkle the drained allspice berries and bay leaves over the charcoal.
  3. Place the stainless grid into the Egg and lay the pork on on the grill to cook.
  4. Cook until you can probe the pork, with a Thermapen and it reads 63°C or more. This will usually take about 15 minutes.
  5. Once at 63°C take off the grill and rest your pork wrapped in foil for 5 to 15 minutes.
  6. We served with some cooling Pomegranate Raita. You could also serve with rice and peas to complete your Caribbean feast.

Notes

This marinade is enough to marinade up to 4 chops or a whole chicken.

Check the strength of your scotch bonnet peppers, we used 2 but next time, we’d reduce the quantity to 1 as it was hot, hot, hot!

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