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Serve Jerk Pork alongside Herb
Dumplings as a delicious, if messy, finger food.
You can cook the pork on the grill or in a broiler.
Serve with cold beer. Adapted from Clare Ferguson's
recipe in Street
Food.
1/4 cup ketchup
2 tbsp. lime juice
2 tbsp. soy sauce
1 tbsp. brown sugar
1 tsp. coarsely ground black
pepper
1 tbsp. allspice
berries, crushed
1/2 tsp. cayenne
pepper
1/2 tsp. grated lime
zest
3 cloves garlic,
finely chopped
1 tsp. salt
1 1/12 pounds boneless
pork loin, chops
or steaks (I used
thinly-sliced boneless pork chops) patted dry
 Combine
mardinade ingredients in a shallow non-metal dish. Add
pork and let marinate for about an hour in the fridge.
If you want herb dumplings (link to recipe), prepare
during the last 15 minutes of marinating.
 Grill
the pork over hot fire for 2 minutes on each side. If
using broiler, preheat for about 10 minutes, then cook
pork 2 - 5 minutes on each side, until nicely browned.
Serve plain, or with Herb Dumplings.
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