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.
