Instant Pot Jerk Pork 2 ways

Doesn’t time fly - we have been in Canada almost 18 years now and we just celebrated our 21 st wedding anniversary. It was lovely to dig out our wedding photos. We had a small wedding ceremony and a large fancy dress party at night where Carl dressed as Henry the 8th and I went as Catherine Parr (the last of King Henry’s wives - I didn’t want to be one of the beheaded wives)

We saved most of our wedding budget for our honeymoon in the Caribbean. It was an all inclusive holiday so all you can eat and drink - soo much that I can’t remember what we ate but we drank lots of cocktails.

I wanted to make a Caribbean inspired meal to celebrate - I have no idea where the inspiration came from to call it “ Drunken Jerk” maybe I have said those words before lol.

I made a drunken jerk pulled pork using the instant pot with one of our Boston butts and used the juices for a jerk bbq sauce and the rendered pork fat to roast the potatoes. Omg it was sooo good!

We enjoyed it so much I made it again using one of our boneless pork legs. This time I used homemade pork stock because I didn’t have any beer.

Both were a big hit with plenty of leftovers.

The pork shoulder leftovers I made pizza using the bbq sauce (instead of a tomato base) I topped it with pulled pork, cheese, onions and tomatoes.

The leftovers from boneless leg were enough to give us plenty of Sandwiches and a huge pot of jambalaya.

I used the Instant pot but you can make it in a slow cooker or in the oven too.

Tip - Cook potatoes in the jerk stock before roasting them - they are so good and why waist all that delicious flavour.

I also froze the left over jerk stock just for cooking potatoes in.

I also did a small 90 second video on Instagram with some of our wedding pics and memories. (You don’t need to be on Instagram to watch it) It should work if you click the link is below.

If you watch until the end - that is what we feel like now lol.

This is us 21 years ago

BBQ Berkshire Pork Gammon Steaks with Charred pineapple salsa

Gammon Steaks are one of Carl’s favourites. Usually we have it with a slice of pineapple & cheese sauce or eggs and chips but it’s way too hot right now.

When we came to Canada we couldn’t find Gammon so we made our own. A true British favourite made from pork legs that are cured but not smoked.

He loved this new pineapple salsa twist, especially as he had a massive 2lb gammon steak plus chips and pesto mushrooms on the side. Of course this is enough for 2 people.

INGREDIENTS

• 1 large Berkshire Pork Gammon Steak

• 1 tbsp honey

• 1 teaspoon soy sauce

• 1 tablespoon melted butter or olive oil

For the Salsa

• 8 oz fresh pineapple

• 1 tbsp olive oil or melted butted

• 1/3 cup orange juice

• 2 tbsp brown sugar

• 1 crushed garlic clove

• 2 tbsp white wine vinegar

• 4 scallions or 1 shallot finely chopped

• 2 red chillies, de seeded and finely chopped (or sriracha sauce to taste)

• 10 fresh basil leaves finely sliced

• salt and pepper

Directions

1. Make 1” Slices in the fat all around the edge of the Berkshire Pork Gammon Steak. This will stop the Steak from curling when you cook it.

2. Mix together soy sauce, honey and melted butter/olive oil and brush on either side of Berkshire Gammon Steak.

3. Cook Gammon on bbq for about 8/10 mins on each side until internal temp is 160F

4. Take the top and bottom off the pineapple and remove skin

5. Slice pineapple into 1/2” slices and brush with melted butter or olive oil

6. Barbeque for 3 - 4 mins per side until golden and charred.

7. Put orange juice, sugar, garlic, white wine vinegar, chopped shallots/scallions, chillies and sliced basil into a bowl.

8. Chop pineapple into bite-size pieces and add to the rest of the salsa ingredients.

9. To serve, pile the pineapple Salsa onto The Gammon Steaks and serve with chips (fries) and grilled mushrooms.

We love ham and pineapple together but it’s another of those great debates - Fruit with meat- what do you think?

Enjoy xxx