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Schweinshaxe Jamaican Style

Pork knuckle Jamaican style

Who says that pork knuckles can only be prepared the German way? This recipe is definitely different from all the other pork knuckle recipes you've come across. In this recipe, the knuckles are pre-cooked, which is not unusual. This way, the meat is tender and almost guaranteed to be a success. At the end, it goes back on the grill until the rind cracks like popcorn. Let us know if you've tried it.

4 pork knuckles, each approx. 500 g
1 tbsp vinegar (5% acid)
1 good tablespoon African snowflake salt (alternatively your (sea) salt of choice
1 small piece of ginger
2 garlic cloves roughly chopped
1 onion cut into large pieces
8 allspice berries
Thyme sprigs (fresh)
some peppercorns
2-4 bay leaves

Jerk Pork Ingredients

Put the ingredients (except the knuckles) together with water in a large pot or roasting pan, bring to the boil and immediately reduce the heat. Add the knuckles and leave to steep in the hot water for about 2 hours. It is important that the water does not boil but only simmers. This can be achieved at a medium heat.

4 pork knuckles (pre-cooked)
4 tbsp YARDIES Jerk Marinade
2-4 tbsp dried thyme
African snowflake salt or other (sea) salt
Optional: 4 tsp YARDIES Scotch Bonnet Chili Mash

Rub each knuckle with approx. 1 tbsp YARDIES Jerk Marinade and snowflake salt - optional: For fans of extreme spiciness, approx. 1 tsp YARDIES Scotch Bonnet Chili Mash can be added per knuckle

When all the shanks are prepared, put several tablespoons of salt and at least 2 tablespoons of dried thyme in a sufficiently large casserole dish. Place the shanks with the rind on the thyme and salt bed and leave to marinate for several hours. The salt draws the moisture out of the rind, and the thyme adds additional flavor. Thyme is one of the most commonly used spices in Jamaica and is also found in most jerk marinades as well as in YARDIES Jerk Marinade.

Preheat the oven to 200 degrees top and bottom heat. Have a meat thermometer ready. Grill the knuckles in the oven for about 40-60 minutes. Check the core temperature using a meat thermometer. At about 60-70 degrees, switch on the oven grill and grill the rind until crispy. This takes about another 10-15 minutes. It's best to keep an eye on the knuckles at all times. As soon as the rind pops like popcorn, it's nice and crispy.

It goes well with rice and peas and coleslaw salad.

Jerk pork knuckle recipe

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