Jerk pork

Serves 6

For the marinade

• 15g pork fillets
• 2 bay leaves

• 5 fresh red chillies
• 2 cloves garlic
• 1 tsp smoked garlic powder
• 1 bunch spring onions
• 0 3 cm piece ginger
• 2 tbsp sambal oelek
• 50g rapeseed oil
• 1 tbsp rice vinegar
• 1 tsp ground allspice
• 50g soy sauce
• 300g strong flour
• 0.5 tsp bicarbonate of soda
• 0.5 tsp baking powder
• 1 tsp salt
• 1 tbsp butter
• 200g water
• 0 coconut oil
• 0 Coconut greens
• 500g spring greens
• 1 tbsp rapeseed oil
• 3 cloves garlic
• 1 tsp dried chilli flakes
• 0 400 ml tin coconut milk
• 0.5 lime
• 0 black pepper

Step 1
Turn up the stereo, head to the garden and raise a glass of Appleton’s to the queen of jerk.

Step 2
To make the marinade, blend together all the ingredients.

Step 3
To prepare the pork fillet and marinate it, trim it to remove any sinew, and slice across the fillet diagonally to cut it into pieces that are 1-2cm thick.

Step 4
Place in a container with the bay leaves and rub the marinade through.

Step 5
Leave to marinate overnight.

Step 6
Cook your pork in batches.

Step 7
First, heat an oven to it’s lowest setting, just 60C/140F if possible.

Step 8
Heat a heavy-based griddle pan (or a barbecue, which you will have already lit) until very hot.

Step 9
Grill the pork fillet pieces for 2 minutes a side until almost firm to the touch.

Step 10
Keep the pork in the oven until it is ready to serve.

Step 11
Thicken and perfect your marinade by simmering what’s left in the pan with a little water for 10 minutes, then pour this over the pork for extra jerkiness.

Step 12
To make the roti dough, mix all the dry ingredients in a large bowl.

Step 13
Rub in the butter and slowly add the water.

Step 14
Bring the dough together into a ball and knead for about 5 minutes.

Step 15
Divide the dough into 6 balls and cover with a clean cloth.

Step 16
Let it rest for at least 30 minutes.

Step 17
Roll out each ball as thinly as possible on a lightly floured surface and shape them into your roti – it should look like a rough disc.

Step 18
Heat a skillet or heavy-based frying pan.

Step 19
Rub a little oil on to the first roti and cook for 2 minutes a side until slightly browned.

Step 20
Repeat with the other balls.

Step 21
Keep the rotis warm by wrapping them in a cloth while the rest are cooking.

Step 22
To prepare your coconut greens, trim, wash and thinly slice the veg.

Step 23
Boil in a large pan of salted water for 2 minutes.

Step 24
Drain and refresh under cold running water in a colander.

Step 25
Squeeze out any excess water.

Step 26
Make the sauce for your greens.

Step 27
Heat the oil in a large pan and cook the garlic and chilli for one minute.

Step 28
Do not allow them to turn brown.

Step 29
Add the coconut milk and cook over a high heat for about 5 minutes, or until the volume has reduced by half.

Step 30
Toss the greens and sauce together.

Step 31
Add the greens and stir to combine.

Step 32
Simmer for 5 minutes, until the greens are just coated with the coconut milk.

Step 33
Season and finish with lime juice.