Recipe: Jerk pork and Jamaican rice

Rachel Walker

Everyone loves a hearty rice meal to warm the soul, look no further than this recipe for a wonderful Jamaican-inspired dish

If refrigerated, this jerk marinade will last 7-10 days and it’s easily scalable by increasing quantities.

 

Ingredients

Serves 6

For the jerk marinade:

  • 12tsp ground allspice

  • 2tsp ground peppercorns

  • ½tsp cinnamon

  • 2 scotch bonnet chillies, deseeded and finely sliced*

  • 4 spring onions, sliced

  • 4 sprigs of thyme, leaves only

  • 4 garlic cloves, crushed

  • 2tbsp brown sugar

  • 2 limes, zest and juice

  • 60ml olive oil

  • 20ml red wine vinegar

  • 1kg pork neck fillet

*Use 1 scotch bonnet to curb the spice, and if not scotch bonnets available use 2-4 bird's eye chillies instead

 

For the rice:

  • 1tbsp olive oil
  • 1 onion, diced
  • 300g rice
  • 1 x 400ml tinned coconut milk
  • 1 vegetable stock cube
  • 1 x 400g tinned kidney beans, drained and rinsed

Optional garnish:

Salt, peper, fresh thyme, allspic

"Drinks tip: Nod to Jamaica with a Dark and Stormy. Load ice into a tall glass, add a shot of rum, fill with ginger beer and top with a lime wedge. Stick with ginger beer for a soft option"

Method

1. Make the marinade by blitzing the ingredients in a blender. Slice the pork into six. Set in a dish and cover with the marinade. Cling film and refrigerate for ½ hour to 24 hours.

 

2. Preheat oven to 180°C. Sear the pork in a griddle pan—roughly one minute on each side. Transfer the pan to the oven and cook the pork for a further 20-25 minutes.

 

3. Heat the olive oil in a saucepan and sweat the onion for 5 minutes. Stir in the rice and cover with coconut milk. Add 400ml of water to the pan. Stir in the stock cube and kidney beans, bring up to a simmer and cook for 12 minutes. 

 

4. Season the rice and slice each pork fillet to serve—perhaps with a green side like wilted spinach or ‘slaw. 

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