Jamaican Jerk Pork with Plantains: Smoky, Spicy, Sweet Caribbean Comfort on One Plate

1. Pat pork dry and place in a bowl or zip-top bag.
2. Add jerk marinade and coat well.
3. Cover and refrigerate at least 2 hours (overnight is best).

3) Cook the pork (grill or oven)

Grill method

1. Preheat grill to medium-high and oil grates.
2. Grill pork 4–6 minutes per side (depending on thickness) until cooked through.
3. Rest 5 minutes before slicing.

Oven method

1. Preheat oven to 400°F (200°C).
2. Place pork on a lined sheet pan (or in a baking dish).
3. Roast 18–25 minutes (tenderloin cooks faster; shoulder takes longer), until internal temp reaches 145°F (63°C).
4. Optional: broil 1–2 minutes for extra char.
5. Rest 5–10 minutes before slicing.

4) Cook the plantains

1. Peel plantains and slice diagonally into 1/2-inch pieces.
2. Heat butter/oil in a skillet over medium heat.
3. Fry plantains 2–3 minutes per side until golden and caramelized.
4. Sprinkle with a pinch of salt and add lime if desired.

5) Serve

1. Slice jerk pork and plate with sweet plantains.
2. Add rice and peas or slaw to balance the heat and richness.

Serving and Storage:

Serve jerk pork hot with plantains warm and caramelized. The spicy-sweet combo is the highlight, but a cooling side like slaw
or cucumber salad makes the meal feel even better.

• Refrigerate: Store pork up to 4 days. Store plantains up to 2 days.
• Reheat: Warm pork gently in a skillet or oven with a splash of water to keep it juicy.
• Freeze: Freeze cooked pork up to 2 months. Thaw overnight before reheating.

Tips:

• Control the heat: Scotch bonnet is hot—use one pepper (or remove seeds) for milder jerk.
• Overnight marination: gives the best flavor and tenderness.
• Rest your pork: it keeps juices inside for tender slices.
• Ripe plantains: Yellow with spots = sweet and caramelized. Green = starchy and less sweet.
• Smoky boost: Add smoked paprika or grill for that authentic char flavor.

Variations:

• Jerk pork bowls: Serve over rice with beans, avocado, and slaw.
• Jerk tacos: Stuff sliced pork into tortillas with pineapple salsa.
• Jerk pork skewers: Cube pork and grill on skewers for parties.
• Slow cooker: Cook marinated pork shoulder low and slow, then broil for char.
• Lighter plantains: Bake at 425°F (220°C) for 15–20 minutes, flipping once.

Tips:

• Salt carefully: Soy sauce and seasoning blends can be salty—taste your marinade first.
• Shortcut: Use a quality jerk seasoning paste and add fresh lime + garlic.
• Fresh finish: Lime wedges and chopped scallions brighten the plate.
• Make it kid-friendly: Use very little hot pepper and serve with extra plantains.

Conclusion:

Jamaican Jerk Pork with Plantains is the kind of meal that wakes up your taste buds—spicy, smoky, sweet, and deeply
satisfying. With a simple homemade jerk marinade and golden caramelized plantains, you can create a Caribbean-inspired dinner
that feels special without being complicated. Make it once, and you’ll crave that spicy-sweet balance again and again.

FAQ:

What cut of pork is best for jerk pork?

Pork shoulder has the most flavor, but tenderloin is fastest and very lean. Pork loin also works well.

Can I make jerk pork without Scotch bonnet peppers?

Yes. Use habanero, jalapeño, or even a pinch of cayenne for heat. You can also skip peppers for a mild version.

Are plantains the same as bananas?

No. Plantains are starchier and usually cooked. Ripe plantains become sweet when fried or baked.

Can I cook this in a pan instead of grilling?

Yes. Sear pork in a skillet, then finish in the oven if needed. You’ll still get great flavor.

What can I serve with jerk pork besides plantains?

Rice and peas, slaw, roasted sweet potatoes, beans, or grilled pineapple are all excellent.