4 from 1 vote
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
Author: Jemma Andrew-Adiamah
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
  1. Preheat the oven to 200 degrees. 

  2. 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.   

  3. While the pork is cooking you can make the salsa. Simply prepare all the ingredients, mix in a bowl and season to taste. 

  4. 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. 

  5. Serve with the pineapple and chilli salsa and your favourite sides.

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