Wave goodbye to Jerk Chicken and say hello to Jerk Pork & Shallot Skewers with Pineapple salsa. This weekend promises to be warm so get the BBQ going with this delicious recipe. Mmmm.
Serves 4
Cooking time: 20 minutes
What You’ll need:
Skewers:
- 650g pork steaks, cut into 2.5cm cubes (leg or shoulder)
- 12 shallots, peeled and cut in half
- 3 tbsp Bart Spices jerk rub
- 3 tbsp olive oil.
- 8 wooden kebab skewers, soaked in water for an hour to prevent burning
Salsa:
- ½ fresh pineapple, chopped into 1cm cubes
- 3 shallots, finely chopped
- A handful of coriander leaves, roughly chopped
- Juice & zest of 1 lime
- 3 red chillis, deseeded and chopped
What To Do:
- Make a paste with the jerk rub by mixing it with the olive oil. Add the jerk paste to the cubed pork and shallots and mix thoroughly. Leave to marinate for a minimum of half an hour – an hour would be better if you had time.
- Whilst the pork and shallots are marinating make the pineapple salsa by combining all the ingredients in a bowl. Leave to rest at room temperature to allow the flavours to develop.
- When the marinating is finished, thread the shallots and pork alternately onto the skewers. Cook the skewers on a BBQ or grill pan on a high heat for a couple of minutes on each side until they are nicely coloured. Move to a cooler part of the BBQ or turn the heat on the grill down and cook for further 10-15 minutes, turning regularly until the pork is cooked and the shallots are tender.
- Serve with the pineapple salsa.
Recipe from www.ukshallot.com