Make it Scotch

Jerk Roast Pork with Sweet Potato

  • Prep 15 mins
  • Cook 2 hours
  • Serve 4-6

Ingredients

Cooking Method

  • 1
    Taking great care, deeply score the pork rind with a sharp pointed knife - the more cuts, the better the crackling.  Even better, ask your butcher to do this for you.
  • 2
    Mix together the lemon zest and juice, olive oil and the Jerk seasoning to make a paste.  Rub the spicy paste over and into the meat (not the rind).  Cover and marinate in a cool place for at least an hour and preferably overnight in the fridge.
  • 3
    Heat the oven to 190'C / 170'C Fan / Gas Mark 5.  Wipe dry the pork rind with absorbent kitchen paper and roast in a large deep roasting tin for 1 hour 30 minutes.  Scatter the sweet potato and onion around the pork, coating in any pan juices and return to the oven for a further 30 minutes or until the potatoes are just tender.
  • 4
    Lift the pork out onto a platter and leave to rest for 10 minutes before cutting into strips or chunks.  Serve with the roasted vegetables and pan juices skimmed of fat.
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