Rampaged the fridge and dug out what can be made into a jerk. Add a Singaporean twist to it and here it is, my Singaporean Jerk.

Traditionally, the Jamaican jerk seasoning relies on all spice and Scotch bonnet peppers.  I didn’t have both, so I used mixed spice and chili. Add in the usual spices and herbs and we have the Singaporean jerk sauce – my style. Haha…

jerk prawns

jerk prawns

Singapore Jerk Sauce with Pork Medallion or Prawns

Singapore Jerk Sauce with Pork Medallion or Prawns


500g Pork Filet, cut into 5 cm thick (or Prawns)

1 Tbsp Soya sauce

2 Tbsp Coriander seeds powder

1 Tbsp Cooking Oil

Jerk Sauce

1 bunch Coriander Leaves

6 cloves Garlic

1 Thumbsize Ginger

2 bunches Spring/Green Onions

1 Chili

1 tsp Mixed Spices

2 tsp Black Peppercorn

4 Mid-size Tomatoes

1 Tbsp Honey

1 Tbsp Soya Sauce

1 Tbsp Lime Juice


  1. Season the protein with soya sauce and the coriander powder. Set aside.
  2. Place all jerk ingredients in a mixer and process till smooth.
  3. Heat up a pan with oil to fry the seasoned port for 2 minutes a side. Remove and store.
  4. Get rid of all but 1 spoonful of oil. Pour the jerk sauce into the pan, cook till thickens.
  5. Place the protein into the sauce and cook for another 15 minutes, remove and serve.

This is a great sauce with any kind of meat, including pork, prawns, fish, beef and even with a simple salad. A little like sambal but not really.  Definitely Asian, and Jamaican inspired.  Enjoy!