Give roast pork a sensational Jamaican twist with a fiery jerk seasoning
Give roast pork a sensational Jamaican twist with a fiery jerk seasoning. This easy roast recipe uses a ready-made jerk paste so it's packed with flavour but requires minimal effort. Serve with a spiced apple sauce for an exciting take on a traditional Sunday roast.
- Serves 4
- 5 mins to prepare and 1 hr 30 mins to cook
- 592 calories / serving
- 1kg (2lb) pork leg crackling joint
- 195g (6 3/4oz) jerk paste
- 4 shallots, peeled and cut in half lengthways
- 1 tbsp vegetable oil
For the Tesco Bramley Apple Sauce
- 500g (1lb) Bramley cooking apples, peeled, cored and cut into chunks
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 tsp dried thyme
- 1/2 - 1 hot chilli, very finely chopped (optional)
- 1-2 tbsp light soft brown sugar
- Preheat the oven to gas 9, 240°C, fan 220°C. Put the shallots cut-side down in the bottom of a roasting tin, then lay the pork, rind-side up, on top. Rub the jerk paste into the pork rind and press into the cuts. Drizzle the pork with the oil and season. Roast in the oven for 20 minutes.
- Reduce the oven temperature to gas 4, 180°C, fan 160°C and roast for a further hour (or 30 minutes per 500g if you have used a different sized joint), or until the juices run clear. If the jerk paste starts to blacken, cover the meat with tin foil. Once cooked, put the pork on a plate, cover with foil, and rest for 30 minutes.
- For the apple sauce, put all the ingredients (the chilli will add a fiery heat, omit it if you prefer a milder sauce) into a saucepan with a splash of water. Cook over a medium heat for 10-15 minutes, stirring occasionally, until the apples have completely broken down and are soft.
- Remove from the heat and allow to cool slightly before transferring to a blender and pulse until smooth. For a slightly chunkier sauce, serve without blending.