Recipe: Jerk pork and Jamaican rice
9th May 2018 Recipes
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.
