for the marinade:
- 1 tablespoon allspice berries
- 2-3 scotch bonnet chillis (depending on how hot you like it!)
- thumb-sized piece of root ginger (20g), peeled
- 4 garlic cloves, peeled
- 6 spring onions, ends trimmed
- 1 tablespoon fresh thyme, leaves only (or 1 teaspoon dried thyme)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) orange juice (about 1 small orange)
for the stew:
- 1 kg pork neck fillet, cut into 4cm pieces
- 2 tablespoons cooking oil (I used lard)
- 1 onion (130g), peeled and finely chopped
- 1 1/4 pints (710ml) homemade chicken stock
- Marinade the pork. The day before, make the jerk marinade. Put the allspice berries into a spice grinder and grind until finely ground (if you do not have a spice grinder, then use a pestle and mortar or the small bowl of a food processor).
- Tip the ground berries into the small bowl of a food processor, and add the remaining ingredients (scotch bonnet chilli, garlic, fresh ginger, spring onion, thyme, cinnamon, ground ginger, nutmeg, salt, pepper, olive oil, orange juice and white wine vinegar). Blitz to a smooth paste.
- Place the pork in a non-reactive container such as a glass or ceramic dish, and pour over the marinade. Toss until evenly coated. Cover, and leave to marinade in the refrigerator for at least 4 hours, but preferably overnight.
- Brown the pork. The next day, remove the pork from the refrigerator 30 minutes before cooking, so the meat has time to come up to room temperature. Remove from the marinade, brushing off any excess marinade with a spatula. Reserve this for later.
- Heat the cooking oil in a heavy-based casserole over a medium-high heat. When a few drops of water sizzle and evaporate upon contact with the pan, add the pork. Sear the pork in 3-4 batches until browned all over with a caramelised crust – about 3-4 minutes a batch. Add more cooking oil when necessary. Do not overcrowd the pan. Transfer the browned meat to a bowl.
- Saute the onion. Reduce the heat to medium. Add the onion and fry for about 5 minutes, until translucent but not brown.
- Deglaze the pan. Add a little of the stock, and scrape off all the tasty browned bits from the bottom of the pan with a spatula.
- Simmer the stew. Return the pork to the casserole, and add the rest of the stock and the reserved marinade. The pork should be more-or-less submerged in liquid. Top up with a bit of extra stock / water if this is not the case. Bring to the boil, then reduce the heat to low. Cover, and leave to simmer gently for 1 hour, stirring occasionally. Uncover, and simmer gently for 1 hour more.
- Traditionally, stews are made the day before they are to be eaten. This improves the flavour by allowing the spices to develop and meld together.
- If eating another day: leave to cool overnight in the refrigerator. After several hours chilling, the fat will rise to the top and congeal to form a solid layer on top. When you want to eat the stew, gently scrape off the fat with a metal spoon and discard. Bring to the boil, then follow the instructions below to reduce the sauce.
- if eating straight away: take the pan off the heat, and remove the meat using a slotted spoon. Wait for the oil to separate out and rise to the top. Tilt the pan, then lower in a metal spoon or ladle and scoop up the oil from the sides.
- Reduce the sauce. Remove the pork from the pan using a slotted spoon, and keep warm by covering in a double layer of tin foil. Turn the heat up to high and boil rapidly to reduce the cooking liquid to a thick sauce – about 20-30 minutes. Stir frequently towards the end to stop it from sticking to the bottom of the pan.
- Return the pork to the casserole, and mix until evenly coated in sauce. Transfer into a serving dish and serve hot.