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Jerk Pork with Roast Pineapple Salsa

Jerk Pork with Roast Pineapple Salsa

Cooked in minutes in Ooni’s cast iron Sizzler Pan, these simple pork steaks pack a punch thanks to a fiery jerk marinade. Roasting the accompanying pineapple salsa means added sweetness and depth of flavour for a refreshing, tangy condiment.

Serves 2 as a main 

200g (2 x 7oz) pork shoulder steaks
80ml (4 tablespoons) olive oil
Handful coriander (cilantro), chopped
Salt and pepper, as needed for seasoning

Jerk Marinade
4 spring onions (scallions), finely chopped
3 garlic cloves, minced
2 scotch bonnet chillis*, seeds removed & finely chopped
40g (2 tablespoons) fresh thyme, leaves picked from stems
40ml (2 tablespoons) cider vinegar
20g (1 tablespoon) ground allspice
20g (1 tablespoon) fresh ginger, minced
20ml (1 tablespoon) soy sauce
20g (1 tablespoon) sugar

Roast Pineapple Salsa
400g (14oz) fresh pineapple, roughly chopped
2 small tomatoes, chopped
Half a red onion, diced
2 cloves garlic, minced
1 spring onion (scallion), finely chopped
60ml (3 tablespoons) olive oil
40ml (2 tablespoons) orange juice
20ml (1 tablespoon) soy sauce
20ml (1 tablespoon) cider vinegar
Salt and pepper, as needed for seasoning

*Note: scotch bonnet chillis are quite spicy, so these can be swapped out of the marinade for a milder chilli if preferred.

Start by preparing the marinade. In a dish, combine all the marinade ingredients together until well combined. Taste for seasoning and adjust as needed.

Place the pork in the dish, rub over the marinade, cover and leave to marinate in the fridge for at least half an hour.

Preheat your Ooni pizza oven to 300°C (572°F). You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer. If using a conventional oven, preheat to 200°C (392°F).

Next, prep the roasted pineapple salsa. Place 1 tablespoon of the olive oil in your Sizzler Pan, and place the pan inside your oven to preheat. This recipe can also be prepared using our Grizzler Pan or Skillet.

Remove your Sizzler from the oven, place the pineapple, tomatoes, scallion, scotch bonnet chilli and garlic inside, drizzle another tablespoon of olive oil over the ingredients, and return to the oven to cook. Roast for 10 minutes, or until the pineapple is slightly charred and the ingredients have softened. Remove from the oven, transfer to a serving bowl and set aside.

Wipe down your Sizzler and repeat the preheating process to get ready for cooking the pork – add the olive oil to the pan and return to the oven to preheat.

Once the oil in your Sizzler is hot, remove from the oven and add the pork to the pan along with a few tablespoons of the marinade. Cook for 3 minutes on each side, or until the meat has browned and formed a caramelised crust, then remove the pork and rest on a plate.

Take the serving bowl with the roast salsa ingredients. Add the remaining olive oil, soy sauce, cider vinegar and orange juice, and mix together until well combined. Taste for seasoning and adjust as needed.

Take the rested pork and slice the steaks into thick strips. Plate it up and spoon over the warm salsa, and finish with a garnish of the cilantro. 

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