Recipe: Jerk pork & shallot skewers with pineapple salsa
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Get some Caribbean in your life... Serves: 4 Preparation time: 30 minutes, plus 30-60 minutes marinating Cooking time: 20 minutes You’ll need: Skewers: 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 Salsa: ½ 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 What to do:
- Make a paste with the jerk rub by mixing it with the olive oil. 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.
- Serve with the pineapple salsa.