Jerk Pork Salad

Winter 2007, JamaicanEats magazine

  • 1 pound/450 g pork loin
  • 1 ounce/30 g. jerk seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • 2 ounces/60 g. diced onion
  • 3 ½ ounces/100 g pineapple, diced


  1. Marinate the pork loin in jerk seasoning overnight.
  2. Grill the pork loin until well done and keep on a cooling rack.
  3. Dice onions and bell peppers (green, red and yellow) and peeled pineapple.
  4. Make a dressing with olive oil and vinegar.
  5. When the pork loin reaches room temperature, cut into one-inch cubes.
  6. Put all the ingredients together and add dressing. Serves 8.


-By Joan Stone

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