Jerked Whole Boar/Pig

Name: Jerked Whole Boar/Pig
Prep time: P0Y0M0DT2H0M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT8H0M0.000S
Yield: 6 to 8 servings
Ingredients: Whole jerk boar/suckling pig; 1/2 Scotch bonnet pepper, cored, de-seeded and chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon finely chopped ginger root; 1/2 teaspoon each nutmeg and cinnamon; 2 cloves garlic, crushed; 3 spring onions, chopped; 2 teaspoons ground pimento; 2 teaspoons lime juice; 2 tablespoons vegetable oil

Recipe courtesy of Clarissa Dickson Wright

Watch how to make this recipe.

Jerked Whole Boar/Pig

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Level: Advanced
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

36

Total Fat

4

Saturated Fat

0

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

0

Cholesterol

0

Sodium

1

Total: 8 hr
Prep: 2 hr
Cook: 6 hr

Level: Advanced
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

36

Total Fat

4

Saturated Fat

0

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

0

Cholesterol

0

Sodium

1

Total: 8 hr
Prep: 2 hr
Cook: 6 hr

Ingredients

Whole jerk boar/suckling pig

1/2 Scotch bonnet pepper, cored, de-seeded and chopped

1 tablespoon fresh thyme leaves

1 tablespoon finely chopped ginger root

1/2 teaspoon each nutmeg and cinnamon

2 cloves garlic, crushed

3 spring onions, chopped

2 teaspoons ground pimento

2 teaspoons lime juice

2 tablespoons vegetable oil

Directions

Puree all the seasonings and add the blood from the pig. Scrape off all the hair. Rub the flesh with the Jerk spices and roast the pig/boar over a pit.