Along with Grand Bahia Principe being one of Runaway Bay’s best all-inclusive hotels, their jerk chicken and jerk pork was some of the most delicious I have ever had. Everyday at 1pm for lunch at the beach, by the Pool Bar and Orquidea Buffet, the staff would cook fresh jerk chicken and jerk pork under the baking sun.
Let’s start with the jerk chicken. It was soft with every bite and very well-seasoned which is always the most important. The jerk pork for me – which is not commonly found and eaten within my family – was the highlight. I’m more used to pork from Asia so this was a little more chewy, but still more tender than I expected.
To have great quality jerk pork especially in a hotel that has to cater to so many people’s dietaries (who may not be able to handle a bit of heat) was a great surprise. 2/3 times I was lucky to get a decent piece of jerk meat if I queued early.
There’s also the option to have rice, salad and two different sauces with the meats – a red hot sauce and my favourite – the hellfire sauce that I used in the Hellfire Shrimp Pasta recipe.
The sauce is a great complement to the jerk chicken and jerk pork. Even while it’s hot, there’s something good about the burning pepper sauce with well seasoned meat that does the job. I’d highly recommend staying at the Grand Bahia Principe hotel and not missing lunch there.
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