With tender pork and crispy crackling, Curtis’ Jamaican-style jerk pork leg is a must-try this weekend. It’s perfect for feeding a crowd.
Serves66
Cook time2 hr2 hour
Prep time10 mins10 minutes, + overnight drying, 1 hour marinating & 20 mins resting time
+ overnight drying, 1 hour marinating & 20 mins resting time
Ingredients
2kg Coles Australian Pork Boneless Leg Roast
2 x 500g butternut pumpkin halves, peeled, seeds removed, cut into 1cm-thick slices
1 brown onion, coarsely chopped
4 spring onions, sliced
14 garlic cloves, peeled, sliced
6cm-piece ginger, peeled, finely chopped
Warm flour tortillas, to serve
Shredded cabbage, to serve
Jerk marinade
2 habanero chillies or birdseye chillies, stems removed (optional)
1 brown onion, coarsely chopped
1/2 cup (110g) brown sugar
1/2 cup (125ml) apple cider vinegar
1/2 cup (125ml) olive oil
1/2 cup (125ml) Coles Asia Soy Sauce
2 navel oranges, juiced
2 limes, juiced
2 tbs dried oregano
2 tbs thyme leaves
1 tbs ground allspice
2 tsp ground cinnamon
1/2 tsp ground nutmeg
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place a wire rack on a rimmed baking tray. Use a sharp knife to remove the rind from the pork in a thin layer (try to leave most of the fat on the pork). Cut the rind into 5cm-wide strips and place on the rack. Place in the fridge, uncovered, overnight to dry.
Step 2
To make the jerk marinade, in a blender, add the chillies, if using, onion, sugar, vinegar, oil, soy sauce, orange juice, lime juice, oregano, thyme, allspice, cinnamon and nutmeg. Blend until smooth.
Step 3
Trim the pork and cut into 3cm pieces. Transfer to a large bowl. Pour over the jerk marinade. Add pumpkin, onion, spring onion, garlic and ginger and toss to combine. Cover and place in the fridge for at least 1 hour or up to 2 days to develop the flavours.
Step 4
Preheat oven to 180°C (160°C fan-forced). Transfer the pork mixture to a 23cm x 33cm (base measurement) roasting pan and cover with foil. Cook for 1 1/4-1 1/2 hours or until the pork is cooked through and the pumpkin is tender. Use a large slotted spoon to transfer pork and pumpkin to a plate. Carefully pour any pan juices through a fine sieve into a small saucepan. Discard solids. Place over medium-high heat and cook for 5 mins or until the pan juices reduce by half. Return the pork and pumpkin to the roasting pan and set aside for 20 mins to rest.
Step 5
Increase oven temperature to 230°C (210°C fan-forced). Sprinkle the pork rind with salt and roast for 15 mins. Return the pork and pumpkin to the oven and roast for a further 10 mins or until the pork is browned and the pork rind is crackling and crisp.
Step 6
Pour the pan juices over the pork and pumpkin. Gently stir to combine. Season with salt and pepper.
Step 7
Serve the pork mixture and pork crackling with the tortillas and shredded cabbage.
Serve with lime halves, coriander leaves, spring onion curls and sliced long red chilli
