Jerk pork tacos with corn and pineapple salsa

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4


By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the jerk marinade

  • 8 tsp allspice berries, toasted
  • 1 cinnamon stick, broken into shards and toasted
  • 2 tsp coriander seeds, toasted
  • 4 tsp thyme leaves
  • 8 spring onions, roughly chopped
  • ½–1 Scotch bonnet chilli, seeds removed
  • 5 garlic cloves
  • 2 tsp grated nutmeg
  • ½ thumb-sized piece fresh root ginger, peeled and roughly chopped
  • 6 tbsp demerara sugar
  • 2 limes, juice only
  • 1 tsp soy sauce
  • 4 tsp vegetable oil
  • salt and freshly ground black pepper

For the jerk pork

  • jerk marinade (see above), 2 tbsp reserved
  • 4 tbsp tomato purée
  • 1.5kg-2kg/3lb 5oz-4lb 8oz pork shoulder, skinless and boneless, slashed a few times with a sharp knife
  • 2 oranges, juice only
  • 2 tbsp very dark maple syrup
  • salt and freshly ground black pepper

For the pickled onion

  • 1 red onion, thinly sliced
  • ¼ Scotch bonnet chilli, seeds removed and finely diced
  • 2 radishes, thinly sliced
  • 3 limes, juice only
  • pinch salt

For the jerk aïoli

  • 1 free-range egg yolk
  • 1 tsp Dijon mustard
  • 2 garlic cloves, grated
  • 115ml/3¾fl oz olive oil
  • 1 heaped tbsp jerk marinade (see above)
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the salsa

  • 2 corncobs
  • 1 tbsp rapeseed oil
  • 2 spring onions, trimmed
  • ½ red pepper, finely diced
  • 100g/3½oz pineapple, chopped
  • pinch cayenne pepper
  • ½ tbsp olive oil
  • 1 tsp lime juice
  • 1 tsp finely chopped fresh coriander leaves
  • 1 tsp finely snipped fresh chives
  • 1 tsp finely chopped fresh flatleaf parsley leaves
  • sea salt flakes and freshly ground black pepper

To serve

  • 4x12cm/4½in corn tortillas, preferably blue
  • micro coriander sprigs
  • toasted peanuts, roughly chopped
  • lime wedges