Norma's "proper" jerk pork

Norma's "proper" jerk pork


12 people made this

About this recipe: Every time I make this dish, all my friends and family comment on the taste and succulence of the pork. It's quite highly spiced and not for the faint hearted, but you can always adjust the heat factor... after all, Caribbean cookery is always flexible.

queenb London, England, UK

Serves: 6 

  • 2kg bone-in pork belly
  • 1 lime
  • 3 dessertspoons garlic powder
  • 2 dessertspoons ground pimento
  • a few sprigs of fresh thyme
  • 2 teaspoons ground nutmeg
  • 3 teaspoons salt
  • 2 teaspoons whole pimento, crushed
  • 2 to 3 dessertspoons jerk seasoning
  • 1 Scotch bonnet chilli, finely chopped (optional)

Prep:15min  ›  Cook:2hr  ›  Extra time:1day  ›  Ready in:1day2hr15min 

  1. Take the pork, and trim off any excess fat. Wash in lime juice.
  2. Add all the ingredients into the meat and rub the ingredients into the pork well.
  3. Leave for a few hours in the fridge, but if you want the jerk seasoning to get to the bone leave overnight.
  4. Remove from fridge at least 1 hour before cooking. Heat oven to 180 C / Gas 4.
  5. Place pork in roasting tin, cover with foil and bake for 2 to 3 hours. After the first hour turn the meat, then turn every 30 minutes.
  6. If the pork looks a bit dry just add a little water in the tray to help it along. When the meat is soft and almost falling off the bone, your jerk pork is done.
  7. Allow meat to cool slightly then chop up and serve with crusty bread and salad.


You can always put the pork on the barbie if you want the smokey flavour. I recommend that you take the pork for the first hour in the oven and finish of on barbie to keep the meat more juicy.

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- 28 Aug 2012

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