Chargrilled Jerk Pork Steaks with Watermelon, Cucumber & Ginger Salad
Packed with aromatic Caribbean flavour our Ultimate Jamaican Jerk Paste is a fantastic marinade for pork. These Chargrilled Jerk Pork Steaks served with a fruity side of watermelon and cucumber and a delicious ginger dressing is easy enough for a weeknight dinner or perfect for a BBQ. Pork shoulder steaks are full of flavour and are usually good value, but if you prefer you can use pork loin steaks or chops, just adjust the cooking time accordingly.
Method
In a large shallow dish mix together the jerk paste, orange juice and zest and soy sauce. Add the pork steaks and toss to coat well. Cover and chill to marinate for at least an hour (remove the meat from the fridge 30 minutes before cooking).
Preheat a BBQ or a griddle pan over a medium-high heat and brush the grill with oil.
Remove the pork from the marinade, scraping off any excess and season with salt. Cook for 5-6 minutes on each side, depending on the thickness of your steaks, or until cooked through.
Meanwhile whisk together the orange juice and zest, olive oil, ginger, honey, salt and hot sauce to taste. Put the watermelon and cucumber in a bowl and drizzle over the dressing, add the mint and toss gently.
Serve the pork steaks with the watermelon salad and some Ainsley rice.
Ingredients
- Ainsley Rice & Peas, to serve
- For the Pork Steaks
- 4 pork shoulder or loin steaks, trimmed of excess fat
- 1 x sachet of Ainsley Jamaican Jerk Paste*
- juice and zest of ½ orange
- 1 tbsp soy sauce
- For the Watermelon, Cucumber & Ginger Salad
- juice and zest of ½ orange
- 1 tbsp olive oil
- 2cm root ginger, peeled and grated
- 1 tsp honey
- good pinch of sea salt
- dash of Ainsley Hot Pepper Sauce, to taste
- ¼ fresh watermelon, chopped into cubes (or 400g of prepared watermelon)
- 1 medium cucumber, cut in half lengthways and thickly sliced
- handful of mint leaves, torn