Caribbean spices fresh and dry are always in my kitchen pantry. They are a perfect addition to any recipe at any time of the year and help add an island feel to any meal. For full details on how to use dried spices see my blog on the spice road. I am really into using pork right now and for the BBQ it is a perfect meat for the summer. It is very versatile and allows flavours to really come through enhancing its great flavour. For the Caribbean spiced Jerk pork recipe I am using boneless chops but you can use chicken or shrimps or fish and other seafood for the base jerk spice recipe.

Caribbean Spiced BBQ Jerk Pork and Mango

Makes: 4 servings
Prep Time: 10 minutes
Total Time: 15 minutes

¼ cup (60 mL) cilantro leaves
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) brown sugar
2 tsp (10 mL) Compliments low sodium soy sauce
2 green onions, chopped
2 cloves garlic, chopped
1 tsp (5 mL) ground thyme
½ tsp (2 mL) ground allspice
¼ tsp (1 mL) ground nutmeg
Juice of one lime
1 birds eye chili, minced (carefully - they are hot☺)
4 boneless pork loin chops, about 1 lb (1/2 Kg)
1 mango, peeled and cut into 8 pieces

Heat the BBQ to medium high.
In a blender or processor add oil, cilantro leaves, sugar, soy sauce, green onions, garlic, thyme, allspice, nutmeg, lime juice and chili. Blend until smooth with a little texture.
Pour half over the pork and mango pieces tossing to coat. Allow too marinate 30 minutes up to 4 hours.
BBQ on preheated grill until done through, turning half way, about 10 minutes for the pork and 5 minutes for the mango pieces. Serve with remaining jerk sauce on the side. Woo hoo!!
Enjoy with a salad and tomatoes and even steamed rice along with it.
Note: If you like it spicier, add chilies as you like!

I hope you enjoy this spiced jerk recipe and enjoy this beautiful summer with a Caribbean feel.

Yours in food,
Chef James