'Honest John' lives for jerk

Gareth Davis, Gleaner Writer

PORT ANTONIO, Portland:

FOR THE better part of 25 years, Gilbert Hall has stuck to his livelihood of preparing and selling jerked pork, a traditional meal, which he claims has allowed him to school his six children and other family members.

Affectionately called 'Honest John', Hall, who turned 51 years old last week, is arguably the most sought after jerk vendor in Port Antonio, Portland, as his secret ingredient and spices continue to satisfy the crave of jerk lovers, who flock his jerk pan on Thursdays, Fridays, and Saturdays.

"I'm still able to satisfy their appetite after all these years," said Hall.

He added: "Over the years, I have built up and maintained a good relationship with my customers and other residents. And, of course, I have also captured the hearts of many returning residents and tourists. The support has been great, and even though the economy has contracted during the last four years, I am still able to do well and support my family. The special taste and flavour is in the herbs and spices that I use."

Hall explains that among the herbs and spices used by him are pimento berries, ginger, cinnamon leaves, garlic, scotch bonnet peppers, scallion, onions, thyme, and a secret ingredient. According to Hall, the herbs and spices are blended together, and the end result is a special kind of sauce, which is added to the pork and then cooked slowly, using coal as fuel in his jerk pan.

The jerk vendor, who revealed that he learned the art of preparing jerked pork round about 1985 from a man named 'Sufferer'in Boston, the home of jerk, pointed out that the influx of jerk vendors into Boston forced him to ply his trade in the Port Antonio area, where news of his tasty jerked pork spread like wildfire.

Tremendous help

Today, Honest John sells the tasty meal, which is served with bread, on the corridors of the Musgrave Market in Port Antonio.

"My daughter is attending university and two more of my children are in high school. Jerking pork is what I do best, and it has helped me tremendously. I purchase my regular supply of pork meat at the Musgrave market on a daily basis, which is pre-prepared by me - adding the spices and herbs. The competition is on, however, I have managed to stay ahead of the game as my jerked pork is specially prepared in its traditional authentic sauce, which satisfies the crave of jerked pork lovers."

rural@gleanerjm.com