Introduction:
When you want a dinner that tastes bold and unforgettable, Jamaican Jerk Pork with Plantains delivers every
time. Jerk cooking is all about balance: fragrant spices, garlic and ginger warmth, thyme and scallion freshness, a touch of
sweetness, and that signature heat that builds as you eat. Pair that spicy, smoky pork with sweet, caramelized plantains and
you get a plate that feels like sunshine—rich, comforting, and full of personality.
This recipe is designed to feel authentic in flavor while still being realistic for a home kitchen. You can grill it for
classic char or roast it in the oven for a reliable, juicy result. The plantains can be pan-fried for that golden crust, or
baked if you want a lighter method. Either way, you’ll get the spicy-sweet contrast that makes this dish so satisfying.
If you’re cooking for family, hosting friends, or just tired of bland weeknight meals, jerk pork is a perfect reset. It’s
flavorful without needing complicated techniques, and the leftovers are incredible in bowls, tacos, or sandwiches.
Ingredients:
For the jerk pork
- 2 lb (900g) pork shoulder steaks, pork tenderloin, or pork loin (cut into thick slices)
- 2 tbsp oil (neutral oil or olive oil)
- 1 tbsp soy sauce (optional, adds depth)
- 1 tbsp lime juice (or vinegar)
- Salt and black pepper (to taste)
Jerk marinade (homemade)
- 4 scallions (green onions), chopped
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1–2 Scotch bonnet peppers (or habanero), seeded for less heat
- 2 tbsp brown sugar (or honey)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 2 tsp ground allspice
- 1 tsp thyme (dried) or 1 tbsp fresh thyme
- 1 tsp smoked paprika (optional, for smoky depth)
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp black pepper
- 1/2 tsp salt
For the plantains
- 2 ripe plantains (yellow with black spots for sweetness)
- 2 tbsp butter or oil (for frying)
- Pinch of salt
- Optional: squeeze of lime
Optional sides (highly recommended)
- Rice and peas
- Simple cabbage slaw
- Black beans
- Fresh cucumber or tomato salad
