Caribbean Jerk Grilled Pork with Sweet Plantain and Callaloo Sauté
Experience the vibrant flavors of a classic Caribbean dinner featuring jerk-marinated grilled pork paired with sweet fried plantains and a savory sauté of callaloo greens. This recipe highlights seasonal produce and traditional cooking techniques for a satisfying weeknight meal.
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Overview
This Caribbean-inspired dish features tender pork marinated in a spicy jerk mixture, grilled to perfection over an open flame. Sweet fried plantains provide a caramelized contrast, while the sautéed callaloo offers a nutritious and flavorful green component typical of Caribbean cuisine. This balanced meal celebrates the vibrant and bold flavors of the islands with fresh, seasonal ingredients.
Why you’ll love it
- The jerk marinade infuses the pork with a fiery and aromatic spice blend that pairs beautifully with the sweetness of the plantains.
- Callaloo sauté adds a savory, slightly earthy element rich in vitamins and antioxidants.
- This recipe is versatile and perfect for grilling season or a comforting weeknight dinner.
Ingredient notes
- Pork shoulder or pork loin: Choose pork shoulder for more fat and juiciness or loin for leaner meat.
- Jerk seasoning: Traditional jerk seasoning includes Scotch bonnet peppers, allspice, thyme, and garlic.
- Plantains: Use ripe yellow-to-black plantains for maximum sweetness.
- Callaloo: If unavailable, spinach or Swiss chard may be substituted.
Serving & storage
Serve the grilled jerk pork sliced alongside the fried plantains and callaloo sauté with a wedge of lime for brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in an oven to maintain the texture of the pork and plantains.
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Chef tips
- For extra smoky flavor, grill the pork over charcoal if possible.
- Handle Scotch bonnet peppers with care; wear gloves if chopping fresh ones to avoid irritation.
- Ensure plantains are ripe to provide a sweet balance against the spicy pork.
- Resting grilled meat helps retain juices for a tender bite.
Ingredients
- 700 g (1.5 lb)pork shoulder or pork loin, cut into 2.5 cm thick slices
- 3 tbspjerk seasoning paste or homemade jerk marinade
- 2ripe plantains (yellow to black), peeled and cut into 1.5 cm thick slices
- 1 tbspvegetable oil, for frying plantains
- 300 g (10 oz)fresh callaloo leaves, washed and roughly chopped (or substitute spinach)
- 1 tbspolive oil
- 2 clovesgarlic, minced
- 1 smallonion, finely chopped
- Saltto taste
- Freshly ground black pepperto taste
- Lime wedgesfor serving
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Equipment
- grill or grill pan
- large frying pan or skillet
- mixing bowl
- tongs
- knife
- cutting board
Nutrition per serving
- Calories520
- Protein38 g
- Carbs44 g
- Fat18 g
Step-by-step
Step 1
In a mixing bowl, coat the pork slices evenly with the jerk seasoning paste. Cover and marinate in the refrigerator for at least 20 minutes, preferably up to 2 hours for deeper flavor.Step 2
Preheat the grill or grill pan over medium-high heat. Grill the pork slices for about 5-6 minutes per side, or until cooked through and nicely charred. Internal temperature should reach 70°C (160°F). Remove and rest the pork for 5 minutes.Step 3
While the pork is grilling, heat the vegetable oil in a large frying pan over medium heat. Fry the plantain slices for about 3-4 minutes per side until golden brown and caramelized. Remove and drain on paper towels.Step 4
In another pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent and aromatic, about 3 minutes.Step 5
Add the callaloo leaves to the pan. Cook, stirring occasionally, until wilted and tender, about 5-7 minutes. Season with salt and pepper to taste.Step 6
Slice the rested pork and serve it alongside the fried plantains and sautéed callaloo. Garnish with fresh lime wedges for an added zing.
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