Fresh rosemary and fennel jerked pork recipe

Lightly crush the fennel in a pestle and mortar. Add the garlic, rosemary, allspice, some seasoning and pound to a coarse paste.

Rub the oil onto the pork, then massage in the paste. Cover and chill in the fridge until ready to cook.

Remove from the fridge 1 hour before barbecuing. Barbecue over medium coals for 45 minutes, until crusty and cooked through. Rest for 5 minutes before carving.