Jerk Marinated Irish Pork Fillet

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Jerk Marinated Pork Fillet

We warmly invite you to join us for our early Neighbourhood Menu and savour our new Jerk Marinated Pork Fillet, served with Granny Smith Apple and Fennel Slaw, Minted Tzatziki Sauce, Caramelised Pineapple & Bacon Chutney, and accompanied by buttery Fondant Baby Potatoes. This delightful fusion of flavours brings the taste of the Caribbean to your plate with a delicious Old Street twist.

Originally from Jamaica, it’s said that the term “jerk” may have derived from the Spanish word “charqui,” referring to dried preserved meat, aka “Jerky”. Early settlers on the island, and throughout the Caribbean, combined their culinary techniques with the bold flavours of African, indigenous Taino, and European spice and flavour profiles to give birth to this unforgettable seasoning blend.

With the fiery touch of scotch bonnet (aka habanero) peppers, garlic, onions, a hint of zesty citrus, and a harmonious blend of fresh and dried herbs and spices, our house-made Jerk Seasoning is a bold homage to the Caribbean’s diverse culinary heritage and tradition of flavour!

Pairs well with: Riesling, Malbec, Pinot Noir


Jerk Seasoning

Jerk Seasoning Rub Ingredients

3 tablespoons ground allspice
2 tablespoons brown sugar
2 tablespoons dried thyme
1 tablespoon ground black pepper
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper (adjust according to your heat preference)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt (adjust to taste)
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup lime juice (freshly squeezed)
4-6 scallions (green onions), chopped
3-4 garlic cloves, minced
1-2 Scotch bonnet peppers (habanero peppers), minced (wear gloves while handling)

Jerk Seasoning Rub Instructions

In a bowl, combine all dry ingredients. In a separate bowl, whisk together the vegetable oil, soy sauce, and freshly squeezed lime juice. Add the chopped scallions, minced garlic, and minced Scotch bonnet peppers to the wet mixture. Stir to combine. Gradually add the dry spice blend to the wet mixture, stirring as you go, until everything is well incorporated. The resulting mixture should be a thick, paste-like consistency. Taste the jerk rub and adjust the salt and heat levels to your preference by adding more salt or cayenne pepper if needed.

Now you’re ready to use the jerk rub! Rub the mixture thoroughly over your choice of meat (chicken, pork, or fish) and let it marinate for at least 2-4 hours or preferably overnight in the refrigerator. The longer the marination, the more flavourful the results. Once marinated, you can grill, bake, or smoke the meat to perfection, and enjoy the authentic taste of Jamaican Jerk!