Jerk Pork Skewers with Pineapple and Jicama Chopped Salad


Australian Gourmet Traveller recipe for jerk pork skewers with pineapple and jicama chopped salad.

What you will need

1 kg piece pork shoulder, cut into 2.5cm pieces

To serve: lime wedges and steamed rice (optional)

  Jerk marinade 6 spring onions, coarsely chopped

4 garlic cloves

½ cup (loosely packed) flat-leaf parsley

1-2 habanero chillies, seeds removed, coarsely chopped

Juice of 1 lime

2 tbsp vegetable oil

2 tbsp thyme leaves

2 tbsp brown sugar

2 tbsp finely grated ginger

2 tsp ground allspice

2 tbsp soy sauce

¼ tsp ground cayenne and cinnamon

  Pineapple and jicama chopped salad 1 jicama (about 300gm), cut into julienne

½ pineapple, cut into thin wedges

3 spring onions, thinly sliced

Juice of 1½ limes, or to taste

½ tbsp dried chilli flakes, or to taste


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