Mango Jerk Pork & Coco Bread Sandwich

Jul 5, 2021All Recipes

A wonderful balance of traditional Jamaican Jerk spices with a subtle hint

of tropical mango to balance that flavourful heat.

Serves 6

Goombay Aioli

1 cup (250 mL) mayonnaise

1 tsp (5 mL) Dijon mustard

1 Tbsp (15 mL) sambal oelek (chili paste)

Juice of 1/2 lime

1 Tbsp (15 mL) light brown sugar

1 Tbsp (15 mL) ketchup

Makes 1 1/2 cups (375 mL)

1. Place all ingredients in a small bowl and mix well. Store in the

refrigerator for up to 1 week.

Ingredients

3 lbs (1.4 kg) Ontario pork shoulder or belly, cut into 1-inch cubes

1 Tbsp (15 mL) white vinegar

¼ cup seasoned salt to taste

1 bottle Island Gurl Mango Jerk Sauce, divided

6 store bought Coco Breads (Caribbean supermarket or bakery)

1 cup (250 mL) garlic or roasted pepper aioli

scallions (green onions), thinly sliced as garnish

1. Fire up the grill to medium heat. Rinse pork in a large bowl with cold water

and 1 Tbsp (15 mL) white vinegar. Pat dry with paper towels.

2. Add pork to a large bowl, season with the salt mix, add 1 cup of mango jerk

sauce cover with plastic wrap, place in the refrigerator and marinate for 1 hour.

3. Place marinated pork on grill and cook while turning over occasionally

and brushing on additional jerk sauce. Grill for approximately 30 minutes

or until an instant read thermometer inserted into the thicket part of the meat

registers 160˚F (71˚C).

6. Transfer pork to a platter, tent with foil paper. To serve open the folded coco breads,

divide the jerked pork chunks and place in the center (like a taco), drizzle with aioli

and garnish with slices of scallions.

More Recipes from Island Gurl Foods

Guava BBQ Beef Ribs

Tropical sweet guava BBQ enhances the flavor of smoky grilled meats. Serve these ribswith your favorite sides and make new memories with these next level BBQ ribs. COOKING TIME: 2 HOURS 30 MINUTES | SERVINGS: 4 Ingredients 2 racks Beef Grilling Back Ribs(about 7 ribs...

Bahama Steamed Chicken

A tasty dish with a zesty tomato-based sauce that complements all proteins and vegetables. It’s paradise in a bottle. COOKING TIME: 30 MINUTES | SERVINGS: 4 Ingredients 4 boneless skinless chicken breasts or thighs(4 oz/125g each)Salt and pepper to taste3 Tbsp...

Smoky Mango Jerk Chicken

A wonderful balance of traditional Jamaican Jerk spices with a subtle hintof tropical mango to balance the flavourful heat. COOKING TIME: 20 MINUTES | SERVINGS: 4 Ingredients 4 chicken leg quarters (or 1 whole chicken,cut into quarter pieces)seasoned salt to taste...

Spicy Maple BBQ Rainbow Trout

Real maple balances the heat of citrussy Habanero chilies a perfect glaze for tender, flaky Rainbow Trout. COOKING TIME: 8 MINUTES | SERVINGS: 4 Ingredients 4 Rainbow Trout Fillets (4 oz/125g each)fine sea salt to taste (optional)3 Tbsp (45 mL) vegetable or canola...

Jamaican Pepper Shrimp

These shell-on shrimp with a subtle spicy flavorful heat is the perfect appetizer or snack at the table. Serve over pasta for a scrumptious meal. MARINATING TIME: 30 MINUTES | COOKING TIME: 6 MINUTES | SERVINGS: 4 Ingredients 1 lb. large shell-on shrimp, preferably...

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Caribbean Custard Apple Rhubarb Pies

3 tbsp (45 mL) fresh lemon juice1 tsp (5 mL) brown sugar1/4 tsp (1 mL) ground cinnamonGarnish: Whipped cream and ground cinnamon (optional) Place pie shells (in pans) on baking sheet; prick bottoms all over withfork. Bake in 375°F (190°C) for about 12 minutes or until...

Trout Escovitch with Asparagus

Honey Aioli:  1/2 cup (125 mL) mayonnaise with olive oil  1 tbsp (15 mL) Ontario Honey  1/4 tsp (1 mL) smoked paprika  Trout and Asparagus:  4 Ontario Rainbow Trout Fillets (125 g each) Salt and pepper, to taste  1 lb (500 g) Ontario...

Asparagus and Sweet Potato Salad with White Chocolate Vinaigrette

1 cup (250 mL) pecan halves Crushed pink or black peppercorns (optional) Vinaigrette:1/4 cup (50 mL) white chocolate chips2 tbsp (25 mL) 10% Ontario Half-and-Half Cream1/2 tsp (2 mL) Dijon mustard1 tbsp (15 mL) white wine vinegar1/4 cup (50 mL) extra virgin olive...

Sweet Potato Crêpes with Asparagus and Scrambled Eggs 

1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper1 clove garlic, minced1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese1/4 cup (50 mL) fresh Ontario Microgreens or Cilantro (Coriander) Leaves Sauce: In blender or small food processor, combine chipotle in...

Caribbean Three Milk Cake

Caribbean Three Milk Cake 1 ½ cups (375 mL) local Ontario Milk 1Tbsp (15 mL) Ontario Butter, softened 1 Tbsp (15 mL) All-purpose flour, for dusting 2 cups (500 mL) All Purpose flour ¼ tsp salt 2 tsp baking powder ½ cup (125...