Land of Jerk and Scotch Bonnet Peppers
Jerk is a cooking style native only to Jamaica. It develops in two stages: first you marinade your meat, fish, whatever you like, in your wet marinade. Then you smoke (bbq) it over a wood fire. Traditionally only a wet marinade was used and you would slowly smoke your meat over the smouldering embers of a pimento wood fire. Pimento, or allspice, together with the infamous Scotch Bonnet peppers, are two essential ingredients in any jerk marinade. We put a lot of love and pride into making our own jerk marinade, which we build, ingredient by ingredient, from scratch! Add it to our slow cooked belly pork and you get our iconic signature dish of jerk belly pork served in our luscious, scrumptious jerk sauce!