Jerk is a dish cooked and sold by the roadside in Jamaica, often made with chicken thigh fillets. It tastes best if cooked on a barbie, though you can roast it in the oven, too.
- 1 small red onion, chopped roughly
- 3 garlic cloves, peeled
- 3 sprigs thyme, finely chopped
- 60 ml (¼ cup) olive oil, plus extra, to brush
- 1 tbsp ground allspice
- 2 tsp ground mace
- 2 tsp ground white peppercorns
- 1 small dried red chilli, ground
- 1 kg pork spare ribs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
Place the onion, garlic, thyme, 60 ml olive oil and ½ tsp salt in a food processor and process to a paste. Stir in the spices and 2 tsp ground black pepper. Rub paste into pork and place in a non-reactive container. Cover and refrigerate overnight.
The following day, brush pork with a little more oil and cook, covered, over a charcoal barbecue for 10 minutes or until just cooked through. Alternatively, preheat oven to 220°C and roast on an oven tray lined with baking paper for 10-15 minutes. The outside will become dark and mysterious, while the inside should remain succulent.
Photography Alan Benson
As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.