Serves 4
2 papayas, cut into 2cm dice
80g caster sugar, plus 1 tbsp extra
100g brown sugar
1 cinnamon stick
6 whole cloves
3 habanero chilli, seeds removed
4 garlic cloves
4 shallots
1 bunch chives
6 sprigs thyme
3 bay leaves
1 tbsp allspice
1 tbsp cinnamon
1 tbsp nutmeg
1 tsp ground cloves
125ml dark rum
125ml malt vinegar
2kg pork loin
2 tbsp olive oil
2 tbsp sea salt
6 cobs of corn
100g butter, softened
1 small red chilli, finely chopped
zest of 1 lime, finely grated
green salad, to serve
To make jam, place papaya, 80g caster sugar, brown sugar, cinnamon stick, and whole cloves in a saucepan with 50ml water. Cook over medium-high heat until thickened and syrupy. Set aside to cool.
Meanwhile, preheat oven to 220°C. Place habanero chilli, garlic, shallots, chives, 1 tbsp sugar, thyme, bay leaves, allspice, cinnamon, nutmeg, and ground cloves in a food processor and pulse to a paste. Add rum and vinegar and process until combined. Using a sharp knife, score pork skin, and spread seasoning over meat side. Roll up pork and tie with kitchen string. Drizzle with olive oil and rub with sea salt.
Bake for 20 minutes, then reduce oven temperature to 180°C and cook for 1 hour, 20 minutes. Rest pork for 10 minutes before slicing. Reserve 8 slices for tomorrow.
Cook corn until tender. Place butter, red chilli, and lime zest in a bowl and combine. Remove corn from the cob and combine with chilli-lime butter. Serve with jam, corn, and salad.
Make the most of the delicious Jerked Pork with our Pork Bagel with Remoulade.
