Grill & BBQ
Jerk Pork
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Pork neck with spring onions, chili, allspice and lime. The jerk marinade is cooled before the meat is grilled indirectly.
Timing
- Preparation: 25 min.
- Marinating in the refrigerator: 4 hours.
- Cooking time: 110 mins.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 605 kcal
- Protein
- ≈ 57.9 g
- Carbohydrates
- ≈ 3.5 g
- Fat
- ≈ 39.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg pork neck · ≈ 1200 g · Assumed quantity / reference product
Schwein Kamm, roh (U632100) - 2 spring onions · ≈ 40 g · Assumed item weight × count; total amount
Frühlingszwiebel/Lauchzwiebel, roh (G482100) - 1 habanero · ≈ 10 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 2 tablespoons lime juice · ≈ 30 g · Assumed quantity / reference product
Limettensaft (F602600) - 1 tablespoon brown sugar · ≈ 12 g · Assumed quantity / reference product
Zucker braun (Kandisfarin/Rohzucker) (S112000) - 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- 1 tsp allspice · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg pork neck
- 2 spring onions
- 1 habanero
- 1 tsp allspice
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tbsp oil
- 1 tsp salt
Instructions
- Mix spring onions, chili, allspice, lime, sugar, oil and salt into a paste.
- Rub the neck and marinate, covered, in the refrigerator for four hours.
- Grill indirectly at 150-170°C; Finally brown lightly.
- Reach a core temperature of at least 63 °C and let it rest for three minutes; Cook longer for particularly tender meat.
Tips
- Grill device: barrel grill
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: If you want tender, falling-apart meat, plan more time than with juicy neck steaks.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
