Jamaican Jerk Pork with Plantains Recipe

If you are craving a vibrant and soulful meal that wakes up your taste buds, look no further than Jamaican Jerk Pork with Plantains. This dish perfectly balances the bold, smoky spices of jerk-seasoned pork with the sweet softness of golden fried plantains, creating a mouthwatering harmony of flavors and textures. Whether you’re cooking for a casual weeknight dinner or impressing guests at your next gathering, this recipe brings all the warmth, zest, and tropical charm of the Caribbean straight to your kitchen.

this Recipe

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential to capturing the true essence of Jamaican Jerk Pork with Plantains. Each one plays a crucial role: the spices deliver robust flavor, the plantains offer sweetness and richness, and the fresh lime juice adds that lift of brightness you’ll love.

• Pork shoulder or tenderloin (1 lb, 450 g): Choose well-marbled pork for juicy, tender bites that soak up the jerk marinade beautifully.
• Jamaican jerk seasoning (2 tablespoons): This key blend of spices—like allspice, thyme, and Scotch bonnet peppers—infuses the pork with its signature fiery kick.
• Olive oil (2 tablespoons): Helps meld the marinade’s flavors and ensures the pork cooks up nicely without drying out.
• Soy sauce (1 tablespoon): Adds subtle saltiness and depth, enhancing the overall umami profile.
• Lime juice (1 tablespoon): Balances heat with zesty brightness, lifting the marinade’s complex notes.
• Garlic (2 cloves, minced): Brings aromatic warmth and a touch of pungency to the pork.
• Black pepper (1/2 teaspoon): Adds gentle heat that complements the fiery jerk seasoning.
• Salt (1/4 teaspoon, plus a pinch for plantains): Essential for seasoning and enhancing natural flavors.
• Ripe plantains (2, peeled and sliced diagonally): Their natural sweetness develops into caramelized goodness when fried.
• Vegetable oil (1–2 tablespoons): Perfect for frying plantains to golden perfection.

How to Make Jamaican Jerk Pork with Plantains

Step 1: Marinate the Pork

Begin by combining the pork pieces with the jerk seasoning, olive oil, soy sauce, lime juice, minced garlic, salt, and black pepper in a mixing bowl. Stir everything together so each piece is generously coated, then cover and refrigerate for at least 30 minutes, or up to 2 hours. This quick marinating step is what brings that unforgettable, spicy punch to the pork while keeping it tender and juicy through cooking.

Step 2: Cook the Pork

Heat a skillet or grill pan over medium-high heat until hot but not smoking. Add the marinated pork, making sure not to crowd the pan, and cook each side for about 4 to 5 minutes. You’re looking for a beautiful char on the outside while maintaining juicy, fully cooked meat inside. Once done, transfer the pork to a plate and let it rest briefly to lock in those flavors.

Step 3: Fry the Plantains

While the pork rests, heat the vegetable oil in a separate skillet over medium heat until shimmering. Add the plantain slices and fry them for 2 to 3 minutes per side, turning carefully, until they turn golden brown and caramelized. This process enhances their natural sugar, giving you those irresistibly crispy edges with a soft, buttery center. Drain the plantains on paper towels and sprinkle lightly with salt while still warm.

How to Serve Jamaican Jerk Pork with Plantains

Garnishes

To brighten things up even more, I love to add fresh cilantro leaves scattered over the pork and a few lime wedges on the side. The citrus is fantastic for squeezing over the dish just before eating, adding another layer of zing that compliments the jerk spices beautifully.

Side Dishes

This dish stands out wonderfully on its own, but pairing it with fluffy white rice and black beans creates a complete, hearty Jamaican-inspired meal. Alternatively, a crisp green salad with a simple vinaigrette provides refreshing contrast and balances the richness of both the pork and plantains.

Creative Ways to Present

Take your presentation to the next level by serving Jamaican Jerk Pork with Plantains on a rustic wooden board or a colorful platter that echoes island vibes. Garnish with edible flowers or thin slices of fresh chili for added flair. If you’re feeling playful, skewer the pork and plantains for a fun finger-food version at parties.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though it’s hard to resist eating it all!), store the pork and plantains separately in airtight containers in the refrigerator. They will keep well for up to 3 days, maintaining their flavor and texture nicely.

Freezing

You can freeze the cooked jerk pork in a freezer-safe container or bag for up to 2 months. Plantains freeze less well because their texture softens considerably, so I recommend making fresh plantains or enjoying leftover ones within a few days rather than freezing.

Reheating

Reheat the pork gently in a skillet over medium-low heat just until warmed through to avoid drying it out. For the plantains, pop them under the broiler or in a hot skillet to refresh their crispy edges without sogginess.

FAQs

Can I use a different cut of pork for Jamaican Jerk Pork with Plantains?

Absolutely! Pork shoulder is preferred for its fat content and tenderness, but pork tenderloin works well if you want a leaner option. Just adjust cooking time accordingly since tenderloin cooks faster.

Is Jamaican jerk seasoning very spicy?

Jerk seasoning does have a spicy kick due to ingredients like Scotch bonnet peppers, but the level of heat varies by brand or recipe. You can always adjust the amount you use to suit your heat preference.

Can I bake the pork instead of pan-frying?

Yes, baking the marinated pork at 400°F (200°C) for about 20-25 minutes is a great hands-off method. Just keep an eye to avoid overcooking, and consider finishing with a quick sear for charred flavor.

How ripe should the plantains be?

For the best sweetness and caramelization, use ripe plantains that are mostly yellow with some black spots. Less ripe plantains will be firmer and less sweet, resulting in a different taste and texture.

Can I make this recipe vegetarian?

While traditional Jamaican Jerk Pork with Plantains centers around pork, you can substitute the pork with tofu or tempeh and use the same seasoning and cooking method to create a delicious plant-based version.

Final Thoughts

I genuinely hope you give Jamaican Jerk Pork with Plantains a try because it’s one of those soul-satisfying dishes that brings a burst of Caribbean sunshine to your plate. With its bold spices, juicy pork, and sweet golden plantains, every bite feels like a celebration. Trust me, once you make it, it’s bound to become a beloved favorite that you’ll want to share over and over with family and friends.