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Grilled Jerk Pork Cutlets with Charred Corn and Avocado Salsa.

Yields4 ServingsPrep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

Grilled jerk pork cutlets with charred corn and avocado salsa.

 4 bone in pork cutlets about 250g each
 Steamed rice to serve
Jerk spice mix
 1 tbsp garlic powder
 2 tsp cayenne pepper
 2 tsp onion powder
 2 tsp dried thyme
 2 tsp brown sugar
 2 tsp salt
 1 tsp paprika
 1 tsp ground allspice
 ½ tsp ground black pepper
 ½ tsp nutmeg
 ¼ tsp cinnamon
Jerk Marinade
 2 tbsp Jerk spice mix
 1 orange zested and juiced
 2 tbsp olive oil
 4 corn on the cob husk removed
 2 Shepard avocados stone peeled and diced
 1 spanish onion finely diced
 1 bunch coriander leaves chopped
 2 limes juiced
 1 tin black beans drained and rinsed
 1 red chilli seeds removed and finely diced
 ½ cup olive oil
 Salt and pepper

Remove the pork from the fridge 1 hour before cooking to come to room temperature.


Mix all the ingredients for the marinade and coat the pork cutlets in either a mixing bowl covered with cling film or a large ziplock bag. Marinade in the fridge for 2 hours but overnight is better.


Heat a griddle pan or BBQ and char the corn on all sides, set aside to cool. Once cooled run a knife lengthways down the corn to remove the kernels.


In a large mixing bowl combine the corn, beans, Spanish onion, chilli, diced avocado and coriander and dress with the lime juice and olive oil. Season with salt and pepper.


Grill the pork for a few minutes on each side until cooked and nicely charred. Once cooked rest on a plate for 5 mins before serving.


Serve the pork with the salsa and some steamed rice.

Jerk spice mix

Mix all the jerk spiced together in a clean jam jar and shake to mix thoroughly. This will keep for up to 6 months in an airtight container.

Nutrition Facts

Servings 0