Jerk Pork With Pineapple Chilli Salsa
Cook Time
30 mins
A colourful Caribbean-inspired dish to help brighten up a grey day.
Course:
Main Course
Servings: 4
Ingredients
For the pork:
- 4 pork chops
- 3 tbsp Jerk paste (recipe below)
For the salsa:
- 1 small pineapple (cubed)
- 16 cherry tomatoes halved
- Juice of 1 lime
- zest of 1 lime
- 1 garlic clove minced
- 1 small red chilli finely chopped
- 1 red onion finely chopped
- 1 handful of coriander chopped
- Salt and pepper to taste
For the jerk paste:
- 3 cloves of garlic
- 1 red onion
- 1 scotch bonnet pepper (remove seeds if preferred)
- 1 inch fresh ginger peeled
- 2 tbsp apple cider vinegar
- 2 tbsp light brown sugar
- 2 tbsp lime juice
Instructions
-
Preheat the oven to 200 degrees.
-
Coat the pork chops with the homemade jerk paste and leave to rest for a couple of minutes. They can be left overnight if you prefer.
-
While the pork is cooking you can make the salsa. Simply prepare all the ingredients, mix in a bowl and season to taste.
-
Transfer the pork to an ovenproof dish and cook 10-15 minutes, depending on the size of the pork chops. Allow to rest for a couple of minutes once cooked.
-
Serve with the pineapple and chilli salsa and your favourite sides.