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Jamaican jerked pork with herb dumplings


  • Combine the ketchup, soy, lime juice and zest, sugar, 1 tspn salt, the pepper, chilli powder, garlic and allspice in a large bowl. Set a little aside in a small bowl for basting.
  • Cut the pork into 4 steaks, toss in the marinade and refrigerate for about 1 hour, turning 2-3 times.
  • To make the dumplings, mix together the flour, milk powder, baking powder, parsley and ½ tspn salt. Stir in the water, bit by bit, and then shape the mixture into balls using 2 spoons.
  • Cook the pork on a lightly oiled ridged grill (or BBQ), brushing with the retained marinade as you do so.
  • At the same time, deep fry the dumplings in hot oil and drain well on kitchen paper towels.
  • Serve with your favourite green vegies on the side.
  • from "Easy Good Food" by Clare Ferguson


  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 4 tbsp fresh lime juice
  • ½ tspn grated lime zest
  • 1 tbsp brown sugar
  • sea salt flakes
  • 1 tspn ground pepper
  • ½ tspn chilli powder
  • 3 garlic cloves, crushed
  • 1 tspn crushed allspice berries
  • 700 gm boneless pork loin
  • 200 gm plain flour
  • 50 gm dried milk powder
  • 1 tspn baking powder
  • 4 tbsp chopped parsley
  • 200 ml water cooking oil spray
  • vegetable oil for frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm