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Mango jerk pork and coco bread sandwich
A true star of Caribbean street food, this sandwich features a wonderful balance of traditional Jamaican Jerk spices with a subtle hint of tropical mango to balance that flavourful heat.
SERVES
6
Ingredients
Goombay aioli:
- 1 cup (250 mL) mayonnaise
- 1 teaspoon (5 mL) Dijon mustard
- 1 tablespoon (15 mL) sambal oelek (chili paste)
- Juice of 1/2 lime
- 1 tablespoon (15 mL) light brown sugar
- 1 tablespoon (15 mL) ketchup
Sandwich:
- 3 lbs (1.4 kg) Ontario pork shoulder or belly, cut into 1-inch cubes
- 1 tablespoon (15 mL) white vinegar
- 1/4 cup seasoned salt to taste
- 1 bottle Island Gurl Mango Jerk Sauce, divided
- 6 store bought Coco Breads (Caribbean supermarket or bakery)
- 1 cup (250 mL) garlic or roasted pepper aioli
- Scallions (green onions), thinly sliced as garnish
Directions
Goombay aioli:
- Place all ingredients in a small bowl and mix well. Store in the refrigerator for up to one week.
Sandwich:
- Fire up the grill to medium heat. Rinse pork in a large bowl with cold water and one tablespoon (15 mL) white vinegar. Pat dry with paper towels.
- Add pork to a large bowl, season with the salt mix, add one cup of mango jerk sauce cover with plastic wrap, place in the refrigerator and marinate for one hour.
- Place marinated pork on grill and cook while turning over occasionally and brushing on additional jerk sauce. Grill for approximately 30 minutes or until an instant read thermometer inserted into the thicket part of the meat registers 160˚F (71˚C).
- Transfer pork to a platter, tent with foil paper. To serve open the folded coco breads, divide the jerked pork chunks and place in the center (like a taco), drizzle with aioli and garnish with slices of scallions.
