Do you eat scotch bonnets for breakfast ?

Do you put hot pepper sauce on your mac n cheese?

Do you like strawberry jam on toasted rye bread?

If you answered yes to any of the above questions, then this post is for you. 

Sometimes the most compelling results can come from the most unlikeliest matches.  This sandwich is a mashup of Jamaican and German flavours: jerk pork and rye bread.  The jerk seasoning was homemade . I shredded leftover jerk pork and served the sandwich with a homemade tamarind bbq sauce and cabbage coleslaw. I happen to love rye bread, so I think next time, I’ll make it with  pumpernickel.   

You don’t have to make your jerk seasoning from scratch-Loblaws sells Walkerswood which is a favourite. But it was just one of those things on my culinary bucket list.  This is my best effort at writing a recipe. I normally deviate as I go.

Jerk Rub:

  • 6 large garlic cloves, peeled
  • 4 scallions 
  • 2 Tbsps fresh thyme leaves
  • 1-2 Scotch bonnet peppers
  • 2 Tbsp white vinegar
  • 1 Tbsp water
  • 1 Tbsp ground pimento (also known as allspice. I probably used more since I used the mill to grind the berries)
  • 1/2 teaspoon freshly grated nutmeg (again, I probably used more)
  • Salt
  • 2 Tbsps Olive oil

Toss in a food processor and pulse into a paste. Spread a thin coat over your meat and marinate for a few hours or overnight. Make sure you thoroughly clean your hands and all surfaces that the scotch bonnet comes into contact with. 

As for the tamarind sauce- there’s always Pickapeppa which I was surprised to see at Wal-Mart of all places. It’s a multi-use condiment –  mildly hot, sweet and tangy. I’m have to experiment some more with this one, since this was a total fluke.  But here are the ingredients I used in no particular order: tamarind, tomato paste, ginger, cumin, cayenne, dijon mustard, water, garlic powder, brown sugar, molasses, allspice, cinnamon, apple cider vinegar. Simmer on low heat. Blend, strain.