Origin of dish:
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Type of cooking:
Preparation time: 90 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :
Skewers:Method: Start by making a paste with the jerk rub by mixing it with the olive oil.
-650g pork steaks, cut into 2.5cm cubes (leg or shoulder)
-12 shallots, peeled and cut in half
-3 tbsp Bart Spices jerk rub
-3 tbsp olive oil
-8 wooden kebab skewers, soaked in water for an hour to prevent burning
-1/2 fresh pineapple, chopped into 1cm cubes
-3 shallots, finely chopped
-A handful of coriander leaves, roughly chopped
-Juice & zest of 1 lime
-3 red chillis, deseeded and chopped
Add the jerk paste to the cubed pork and shallots and mix thoroughly.
Leave to marinate for a minimum of half an hour – an hour would be better if you had time.
Whilst the pork and shallots are marinating make the pineapple salsa by combining all the ingredients in a bowl.
Leave to rest at room temperature to allow the flavours to develop.
When the marinating is finished, thread the shallots and pork alternately onto the skewers.
Cook the skewers on a BBQ or grill pan on a high heat for a couple of minutes on each side until they are nicely coloured.
Move to a cooler part of the BBQ or turn the heat on the grill down and cook for further 10-15 minutes, turning regularly until the pork is cooked and the shallots are tender.