Caribbean · Dessert

Jerk-spiced Pork Galette with jerk and allspice

The kind of Caribbean plate you make on repeat. jerk and allspice, a proper glaze, and a finish of fresh herbs.

5.0 from 1,933 cooks

Prep15 min

Cook12 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Caribbean

Weeknight-friendly Chickpea Crumble with the scotch bonnet we come back to again and again. Big...

1 hr · Medium

Caribbean Members

Caribbean

The kind of Caribbean plate you make on repeat. jerk and allspice, a proper smoke, and a finish...

2 hr 20 min · Advanced

Caribbean Members

Caribbean

Weeknight-friendly Chicken Thigh Gratin with the scotch bonnet we come back to again and again....

45 min · Easy

Caribbean

The kind of Caribbean plate you make on repeat. scotch bonnet, a proper steam, and a finish of...

50 min · Easy