Recipe courtesy of Clarissa Dickson Wright
Jerked Whole Boar/Pig
- Level: Advanced
- Total: 8 hr
- Prep: 2 hr
- Cook: 6 hr
- Yield: 6 to 8 servings
Ingredients
Whole jerk boar/suckling pig
1/2 Scotch bonnet pepper, cored, de-seeded and chopped
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped ginger root
1/2 teaspoon each nutmeg and cinnamon
2 cloves garlic, crushed
3 spring onions, chopped
2 teaspoons ground pimento
2 teaspoons lime juice
2 tablespoons vegetable oil
Directions
- Puree all the seasonings and add the blood from the pig. Scrape off all the hair. Rub the flesh with the Jerk spices and roast the pig/boar over a pit.
