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Jerk Pork Salad Recipe

Name: The Prime Caribbean Restaurants Jerk Pork Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.25 lb pork shoulder, trimmed and cut into 1/2-inch strips; 1.5 tbs vegetable oil; 2 tbs lime juice (fresh); 1 tbs brown sugar; 1 tsp salt; 0.5 tsp black pepper; 3 each green onions, chopped; 1 tbs fresh thyme leaves (or 1 tsp dried); 3 cloves garlic cloves, minced; 0.5 each scotch bonnet or habanero pepper, seeded and minced; 1 tsp ground allspice; 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tbs soy sauce (or tamari); 6 cups mixed salad greens (romaine, arugula, baby spinach); 1 each ripe mango, peeled and cut into 1/2-inch cubes; 0.5 each cucumber, halved lengthwise and sliced; 1 cup cherry tomatoes, halved; 0.25 each red onion, thinly sliced; 0.25 cup fresh cilantro leaves, chopped; 2 tbs fresh mint leaves, chopped (optional); 1 each avocado, sliced; 3 tbs olive oil; 2 tbs lime juice (fresh); 1 tsp honey; 1 tsp Dijon mustard; 0.5 tsp soy sauce; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs toasted pumpkin seeds or chopped roasted peanuts

Inspired by The Prime Caribbean Restaurant

Time50m

Serves4

Make Jerk Pork Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Pork

1 1/4 lb pork shoulder, trimmed and cut into 1/2-inch strips

1 1/2 tbs Tuscany sunflower oil

2 tbs lime juice (fresh)

1 tbs Brown sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

3 each Green onions, chopped

1 tbs fresh thyme leaves (or 1 tsp dried)

3 cloves Garlic cloves, minced

1/2 each scotch bonnet or habanero pepper, seeded and minced

1 tsp ground allspice

1/4 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tbs soy sauce (or tamari)

Salad Base

6 cups mixed salad greens (romaine, arugula, baby spinach)

1 each ripe mango, peeled and cut into 1/2-inch cubes

1/2 each cucumber, halved lengthwise and sliced

1 cup Cherry tomatoes, halved

1/4 each Red onion, thinly sliced

1/4 cup fresh cilantro leaves, chopped

2 tbs fresh mint leaves, chopped (optional)

1 each avocado, sliced

Dressing

3 tbs olive oil

2 tbs lime juice (fresh)

1 tsp Honey

1 tsp Dijon mustard

1/2 tsp Aged soy sauce

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish (optional)

2 tbs toasted pumpkin seeds or chopped roasted peanuts

2 each Lime wedges

Method

Jerk Pork

Make marinade

In a bowl or blender, combine vegetable oil, lime juice, brown sugar, salt, black pepper, chopped green onions, thyme, minced garlic, minced scotch bonnet (use less or omit for milder heat), allspice, cinnamon, nutmeg and soy sauce. Blend or whisk until a smooth, slightly chunky paste forms.

Marinate pork

Place the pork strips in a shallow dish or resealable bag. Pour 3/4 of the marinade over the pork, reserving the remainder for basting and dressing adjustment. Massage the marinade into the meat so all pieces are coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor.

Cook pork

When ready to cook, heat a large skillet or grill pan over medium-high heat. Add 1/2 tbs oil to the pan. Remove pork from marinade letting excess drip back into bowl (discard used marinade). Sear pork strips in a single layer for 2–3 minutes per side until well browned and cooked through (internal temp 145°F/63°C). If pieces are thick, reduce heat to medium and cook a few minutes longer. Add reserved marinade to the pan in the last minute and spoon over pork to glaze. Transfer cooked pork to a plate and let rest 5 minutes.

Salad Base

While pork marinates or rests, assemble the salad base: place mixed greens in a large bowl. Add mango cubes, cucumber slices, halved cherry tomatoes, thinly sliced red onion, chopped cilantro and mint. Gently toss to combine so fruit and herbs are distributed.

Slice or fan the avocado just before serving to prevent browning. Add avocado slices to the top of the tossed salad.

Dressing

Whisk together olive oil, lime juice, honey, Dijon mustard, soy sauce, salt and black pepper in a small bowl or jar. Taste and adjust acidity or sweetness if needed (add more honey for sweetness or extra lime for brightness).

Pour about half the dressing over the salad and gently toss to coat the greens and fruit. Reserve the rest to dress individual plates or for those who want more.

To Serve

Divide dressed salad among 4 plates or bowls. Arrange the rested jerk pork strips over each salad portion.

Drizzle additional reserved dressing over the pork if desired. Sprinkle toasted pumpkin seeds or chopped peanuts and additional chopped cilantro for garnish. Serve immediately with lime wedges on the side.