According to celebrity telly chef Jamie Oliver, jerk pork is Usain Bolt’s favourite meal. It says so in Oliver’s intro to the Caribbean classic stew, a recipe I clipped a while ago. Apparently, Bolt is a sap for his Aunt Lilly’s version. I’ve developed a fondness for Aunt Thelma’s. She pulls her pork and stuffs it in a pie.
You probably know the traditional Jamaican patties – hand held turnovers filled with spicy ground beef (they make terrific ones at The Piggy Market). These pork pies from the same little family-run company responsible for introducing a line of vigourous chutneys, rubs and hot sauce, make a nice change if you’re in the market for that. I picked them up at Seed to Sausage and ate them on the weekend. Didn’t even bother with a green salad. Scarfed them down with plantain chips and a side of Aunt Thelma’s Peppered Pineapple Preserve for some extra sis-boom-bah. It felt like summer might finally be here.
The pie starts with good flaky pastry with proper heft — ready to take on a meaty filling without falling apart. Inside is heavily-spiced and fired-up pulled pork, moist and onion-ed, with a slightly-more-than-sly presence of scotch bonnet pepper heat. It’s one of those incredibly simple items that eats like it was made with care and thought.