Brimstone Hill Jerk Pork & Mango-Lime Slaw – Authentic Saint Kitts and Nevis Recipe
Flame-seared Caribbean pork rubbed in fragrant allspice and served with cool mango slaw.
- Country of Origin
- 🇰🇳 Saint Kitts and Nevis (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Tender pork loin medallions, Diced ripe mango and cabbage slaw, Roasted sweet potatoes, Allspice, Thyme
Ingredients for Brimstone Hill Jerk Pork & Mango-Lime Slaw (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pork loin medallions, prepped into bite-sized pieces
- 1.5 cups diced ripe mango and cabbage slaw, washed and trimmed
- 1 cup roasted sweet potatoes
- 1 medium onion and 3 cloves garlic, finely minced with allspice
- 1.5 tbsp traditional Saint Kitts and Nevis seasoning (thyme, ginger, scotch bonnet, brown sugar, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together allspice, thyme, ginger, scotch bonnet, brown sugar, lime, cooking oil, and sea salt in a bowl to form a fragrant Saint Kitts and Nevis marinade.
- Coat tender pork loin medallions and diced ripe mango and cabbage slaw thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear tender pork loin medallions and diced ripe mango and cabbage slaw for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with roasted sweet potatoes, and serve immediately.