Name: Jerk pork with rice & beans
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 tbsp olive oil; 3 tbsp Jamaican jerk sauce; 4 small boneless pork loin steaks about 500g/1lb 2oz in total; 1 chicken stock cube; 50g creamed coconut (from a block); 1 bunch salad onions; 2 x packets Rizzazz pure basmati rice (ready cooked rice in a vacuum-pack); 410g can red kidney beans drained

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Jerk pork with rice & beans

Jerk pork with rice & beans

Sara Buenfeld

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Serves 4

Easy

Cook: 10 mins

Ready in 10 minutes

A star rating of 4.5 out of 5.11 ratingsRate

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A speedy version of a Jamaican pork jerk favourite - loads of flavour, not too spicy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
3 tbsp Jamaican jerk sauce
4 small boneless pork loin steaks

about 500g/1lb 2oz in total
1 chicken stock cube
50g creamed coconut

(from a block)
1 bunch salad onions
2 x packets Rizzazz pure basmati rice

(ready cooked rice in a vacuum-pack)
410g can red kidney beans

drained

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Nutrition: per serving

kcal833
fat43g
saturates19g
carbs73g
sugars4g
fibre13g
protein43g
salt2.37g

Method

step 1

Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.
step 2

While the pork is frying, pour 150ml/1⁄4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.
step 3

Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.

Recipe from Good Food magazine, October 2002

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A star rating of 4.5 out of 5.11 ratings

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