Jerk pork, grilled fish and mango chow: Caribbean barbecue recipes | Caribbean foods and drinks

I Love the barbecue season: the smoky smell, the balmy evenings and the laughter while dining outside. Let the marinades do the starting work for you while the grill adds the finishing touches. You can swap the mango in the chow for other seasonal fruits – it also works great with apple, cucumber, and pineapple. And if the thought of raw chilli takes the run off, simply reduce the amount and add a little coriander to cool down.

Fool pork meat belly

A relatively handy recipe that will leave you with a sweet and flavorful jerk pork. Serve with the mango chow in fresh hard bread or a warm brioche bun – twice the seasoning is worth it.

preparation 20 minutes
Marinate Over night
Cook 2 hours 30 minutes
Serves 4th

500g pork belly
Fine sea salt or kosher salt

For the jerk marinade (or buy a glass of jerk seasoning)
1 large bunch of thyme, Leaves plucked and washed (or 1 tbsp dried thyme)
1 large bunch of coriander, washed
6 medium onions, peeled and quartered
2 whole bulbs of garlic, Cloves separated and peeled
1 tbsp allspice
1 tbsp cinnamon
2 teaspoons nutmeg
4 tbsp soy sauce

6 Scottish bonnet Hot peppers, gutted

When making the marinade, mix all of the ingredients together in a food processor until they are very finely chopped and smooth. It can now be kept in a clean glass in the refrigerator for two to three weeks; Alternatively, freeze in ice cube trays, store in a sealed plastic container and thaw as needed.

Score the pork skin all around with a sharp knife and rub with the marinade (or dry spice grater) and cover evenly with a thin layer. Make sure you add salt if your marinade or seasoning mix doesn’t already have it; You can be pretty generous using kosher salt – around two tablespoons will do. Leave to marinate in the refrigerator overnight.

When you’re ready to cook, heat up the grill well in advance. If you are using a gas grill, heat it up for 20-30 minutes before grilling; With charcoal grills, make sure the flames are out and get that wonderful glow.

Place the pork skin-side down on the coolest part of the grill – you can create hot and cool zones by putting one side on a lower setting for gas, or moving some of the coals to one side for charcoal grills. Cover with a lid and let crispy for 20-30 minutes – watch carefully, because the skin should not burn.

Once the skin is crispy, flip the pork over and let it cook until the meat is tender enough to pull apart easily with a fork. This should take about two hours. Remove after cooking, cover with foil and let rest for 30 minutes.

Grilled fish steaks

A quick and easy recipe when you’re late but hungry for the barbecue. It’s also the perfect balance with the sweetness and flavor of the chow below.

preparation 15 minutes
Cook 10 mins
Serves 4th

6 cloves of garlic, peeled off
1 banana shallot or 2 pink shallots, peeled and roughly chopped
2 spring onions, washed and roughly chopped
4 Sprgs thyme, Leaves picked
1 teaspoon dried coriander
Juice of ½ lemon
4 tbsp olive oil
salt and pepper
, taste good
4 swordfish or other meaty fish steaks (the fish must have a little weight, otherwise it will fall apart) or mackerel fillets (if you use the latter you will have to shorten the cooking time a little)

Mix all ingredients except the fish in a food processor to a smooth marinade. Pat the fish dry and place in a bowl (preferably glass) large enough to hold all of the steaks in a single layer.

Pour the marinade over the steaks, making sure that both sides are evenly covered, and set aside while heating the grill.

If you are using a gas grill, heat it up for 20-30 minutes before grilling; With charcoal grills, make sure the flames are out and get that wonderful glow. Grill the fish on the hottest part of the grill for five minutes, then turn it over and cook on the other side for another three minutes. The steaks should peel off easily and retain their firmness. You can still see a little pink inside, but this is cooked in the residual heat when serving.

mango chow

I love chili very much, but I never want it to cover everything else I eat. This dish does just the opposite, with each element complimenting a different one. This is a Trinidadian dish that was supposed to contain chadon beni, a stronger version of cilantro, but it still makes common cilantro.

preparation 5 minutes
Assemble 15 minutes
Serves 4th

½ teaspoon sea salt
¼ teaspoon black pepper
6 cloves of garlic
, peeled and thinly sliced
2 banana shallots, peeled, halved and thinly sliced
2 green mangoes
1 small handful Coriander leaves, washed, dried and roughly chopped
Juice of 1 lemon or lime
1 teaspoon white wine vinegar
Hot peppers (I like scotch bonnet) cored and thinly sliced

Put salt, pepper, garlic and shallots in a bowl. Peel the mangoes and cut into wedges to remove the stones. Thinly slice each slice and add to the bowl with coriander, lemon or lime juice and vinegar.

Mix well with a spoon so that the chilli does not burn on your hands, then season to taste and season. This can be served immediately, but it is best to leave it to rest in the refrigerator for at least an hour before serving.

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