Traditional Jamaican Corn Pork | Salted Pigstail

Cut the fresh pigtail and pork ribs into smaller pieces.

Place the pieces on a quarter sheet pan for easier handling.

Peel and slice the garlic to release more flavor.

Slice the scotch bonnet peppers.

Slice the medium onion.

Remove leaves from the thyme stems, as the leaves contain most of the flavor.

Break down the dried pimento berries with a mortar and pestle to release their flavor.

Add the sliced garlic, scotch bonnet peppers, onion, thyme leaves, and pimento to the meat for even distribution of flavors.

Coat each piece of meat individually with coarse sea salt, then sprinkle additional salt over everything for a generous coating.

Mix the meat and seasonings together to ensure even coating.

Place the seasoned meat in a bowl and cover it with another layer of salt.

Let the meat sit at room temperature in a dark place for about a week to cure.

After a week, observe the firm texture and smell of the cured meat.

To desalt the meat before cooking, boil it in water until the salt level drops.

Equipment Needed

Spice Level:

Allergens