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Pirates of the Caribbean – On Stranger Tides with Jerk Pork

Pirates of the Caribbean – On Stranger Tides

Pirates of the Caribbean – On Stranger Tides

The Movie:  Pirates of the Caribbean – On Stranger Tides

Released in 2011, this is the fourth film in the series starring Johnny Depp as the slightly camp Captain Jack Sparrow and his pirate escapades. You cannot take these movies seriously – they are not meant to be! If you haven’t seen the other movies in this swashbuckling series, you can pick up the characters very easily.

In this encounter, Jack (Depp) meets a woman from his past, Angelica, played by Penelope Cruz, and we even have the infamous pirate Blackbeard making his debut in the form of Ian McShane. Both sides (there is always good and evil in Pirates of the Caribbean) take off in quest of the ‘fountain of youth’ and Jack discovers that Angelica has been impersonating him to find crew for the adventure. He begins to fear his ex-lover, and rightly so as she has revenge in mind.

Beautiful scenery, black comedy and the usual ‘love interest’ make this movie a joy to watch for a fun evening.

Available on:  Apple iTunes, Google Play, and Netflix (DVD only)

The Menu: Jerk Pork

A traditional Caribbean dish with spicy notes, and a touch of sweetness using pineapple.

Serves: 2
Preparation Time: 10 minutes
Cook Time: 10-15 minutes


  • 10oz pork fillet/tenderloin, cut into medium sized chunks (about 1½ to 2 inches)
  • 1tbsp creole seasoning
  • 1tbsp jerk seasoning
  • 3tbsp sweet chili sauce (or hot chili sauce if you prefer)
  • ½tbsp ground allspice
  • 1 lime, juiced and zested
  • 2 limes, cut into wedges to serve the dish
  • ½ small pineapple, rind removed and cut into 1½ inch chunks (same as pork)
  • Vegetable oil for greasing

To serve:

  • 4-6oz basmati rice
  • 1 small can of black beans, washed and drained


  1. Place the pork, creole seasoning, jerk seasoning, allspice, sweet chili sauce and juice and zest of the lime into a plastic bag. Shake well and massage so that all the pork is coated. Place in the refrigerator for 2 hours to marinate.
  2. Remove from fridge, and using pre-soaked bamboo skewers or metal skewers, thread the pork and the pineapple alternately onto them.
  3. Cook the rice as per packet instructions. Drain and place in a pot with the black beans, and keep warm.
  4. Lightly oil a griddle pan. Place over a very hot heat and cook the skewers for 3 minutes each side, allowing the meat to char and cook through completely.
  5. Serve with rice and beans, with the lime wedges around the plate to squeeze over the dish. If you have extra chili sauce, put in a bowl for dipping.

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