Name: Jerk-ish pork skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 500g pork mince (at least 10% fat); 2 tsp allspice berries ground using a pestle and mortar; 1 tsp ground cinnamon; 2 tsp thyme leaves; 2 spring onions finely chopped; 2 garlic cloves finely chopped; 1 lime zested and cut into quarters; 2 tsp molasses or honey; 2 tbsp olive oil; rice salad to serve (optional); 8 wooden skewers soaked in water for at least 2 hrs

500g pork mince
(at least 10% fat)
2 tsp allspice berries
ground using a pestle and mortar
1 tsp ground cinnamon
2 tsp thyme leaves
2 spring onions
finely chopped
2 garlic cloves
finely chopped
1 lime
zested and cut into quarters
2 tsp molasses
or honey
2 tbsp olive oil
rice salad
to serve (optional)

You’ll also need

8 wooden skewers
soaked in water for at least 2 hrs

Method

step 1
Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest
and molasses or honey. Drizzle the olive oil over a large plate.
step 2
Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.
step 3
Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.
step 4
Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).