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Jerk Spiced Pork & Pomegranate Salad

The creamy and tangy dressing cuts through the rich, spicy pork. Depending on how much spice you like, you can reduce or increase the number of scotch bonnet chillies you use, but we like ours hot!

3 hours 20 minutes +

Total Time

20 minutes

Prep Time

3+ hours

Cook Time

Overnight

Marination Time

4

Feeds

This recipe for pulled pork salad works just as well in a brioche bun. The creamy and tangy dressing cuts through the rich, spicy pork. Depending on how much spice you like, you can reduce or increase the number of scotch bonnet chillies you use, but we like ours hot!

Jerk Spiced Pork & Pomegranate Salad

Ingredients

  • 1 shoulder of pork (you can keep the skin to make crackling if you want to add some extra texture to your salad. Just score the skin and season generously with some sea salt before cooking in a very hot oven until it puffs up and becomes super crispy. Chop it up before sprinkling it over your finished salad)
  • 150g spring onion, very finely sliced
  • 30g dark brown sugar
  • A generous pinch of ground black pepper
  • 1.5 tsp ground pimento
  • 10g salt
  • 8 cloves of garlic, peeled and minced
  • 50g fresh ginger, peeled and finely grated
  • A pinch of ground cinnamon
  • A small bunch of thyme, finely chopped
  • 1-2 scotch bonnet chillies, deseeded
  • Zest of 2 limes, keep the juice for later
  • For the dressing
  • 150ml buttermilk
  • The juice of 1 lime
  • 1tsp sesame oil
  • 1 small bundle of chives, chopped
  • For the salad
  • 1 pomegranate, deseeded
  • 2 butter head lettuce
  • 2 baby gem lettuce
  • 2tbsp sesame seeds

Method:

1

In a pestle and mortar or a blender, smash together the ingredients into a fine paste before adding in the spring onions. Lightly season the pork all over with a little salt then, using the back of a spoon, spread the marinade evenly all over the pork. Leave to marinate for at least 24 hours.

2

After 24 hours, preheat your oven to 160˚C fan/ Gas Mark 3. Place the pork on a wire rack, above a roasting tray and pour some boiling water underneath. This will create some steam and help to cook the pork without drying it out. Cover the tray with two layers of tin foil, be sure the seal the edges tightly. Cook it for 3.5 - 4 hours until the meat is meltingly tender and pulls away from the bone easily.

3

Take it out of the oven and allow it to rest, covered, for 30 minutes. You don’t want to pick it whilst its too hot as it will steam dry.

4

Once rested, pick down the meat, keep it nice and chunky to retain some texture. Squeeze over the juice of a lime and season it with a little bit of sea salt.

5

To make the dressing, whisk together all the ingredients and season the mix with a little salt and pepper. Reserve in the fridge until required.

For the salad:

1
To prepare the salad, chop the root off the lettuce and break them down into individual leaves, discarding any bruised or damaged pieces. Give the leaves a good wash in some iced water before draining.
2
Toast the sesame seeds in a hot pan for a few seconds to get them nicely browned.
3
To prepare the pomegranate quickly, chop it in halve and then, holding it cut side down, whack the skin side with the back of a wooden spoon. The seeds of the pomegranate should fall out easily between your fingers, into a bowl. This can be a little messy so hold the fruit close to the bowl to stop the juice spraying everywhere.
4
To finish the dish, in a large bowl, dress the salad with half of the buttermilk dressing before adding in the warm meat. Toss together and transfer into a serving bowl. Drizzle over the remaining dressing and then scatter over the pomegranate and sesame seeds.
5
Serve this as a simple salad or with some warm buns.

Ingredients

  • 1 shoulder of pork (you can keep the skin to make crackling if you want to add some extra texture to your salad. Just score the skin and season generously with some sea salt before cooking in a very hot oven until it puffs up and becomes super crispy. Chop it up before sprinkling it over your finished salad)
  • 150g spring onion, very finely sliced
  • 30g dark brown sugar
  • A generous pinch of ground black pepper
  • 1.5 tsp ground pimento
  • 10g salt
  • 8 cloves of garlic, peeled and minced
  • 50g fresh ginger, peeled and finely grated
  • A pinch of ground cinnamon
  • A small bunch of thyme, finely chopped
  • 1-2 scotch bonnet chillies, deseeded
  • Zest of 2 limes, keep the juice for later
  • For the dressing
  • 150ml buttermilk
  • The juice of 1 lime
  • 1tsp sesame oil
  • 1 small bundle of chives, chopped
  • For the salad
  • 1 pomegranate, deseeded
  • 2 butter head lettuce
  • 2 baby gem lettuce
  • 2tbsp sesame seeds

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