Jerk is an age-old Caribbean practice used to cure meat with a mixture of spices - including the extremely hot Scotch bonnet chilli pepper - then grilling slowly over wood. I've taken the liberty of fast-forwarding the flavour by using a jerk sauce.
Ingredients
| 500 g | Pork mince, or chicken |
| 2 Tbsp | Hot & spicy Jamaican jerk sauce, or 3, plus extra to serve |
| 1 Tbsp | Brown sugar |
| 1 squeeze | Lemon juice |
| ½ cup | Coriander, finely chopped |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Olive oil |
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Directions
- Combine minced meat with the jerk sauce, coriander, brown sugar, lemon juice, salt and pepper.
- Form into walnut-size balls. Place on a baking try and press into flat patties.
- Cover and chill until ready to cook. Return to room temperature before cooking.
- Either barbecue for about 3-4 minutes each side or cook in an oven at 220 degC for about 10 minutes, turning once.
- Serve drizzled with the extra jerk sauce as a nibble with drinks, as a starter or as a main.
