A spicy Jamaican paste, made with fiery chillies, fragrant allspice and thyme, flavours and tenderises the pork steaks in this dish. They are served with wedges of juicy pineapple and corn cobs, all cooked under the grill. Serve with toasted French bread.
A compound in the seeds and membranes of chillies will cause burning pain should you inadvertently touch your eyes or lips, so be sure to wash your hands thoroughly after preparing chillies, or wear thin disposable plastic gloves.
Instead of making your own, you can buy ready-made jerk seasoning (look for it with the spices). Simply mix 2 tbsp with 1 tbsp lime juice and 2 tbsp vegetable oil to make a paste.