Jerk Pork with Rice and Beans
This is a fast take on a classic Jamaican dish, delivering plenty of flavour without excessive heat. Boneless pork loin steaks are coated in jerk sauce and pan-fried until glazed. They are served atop a simple, creamy rice and bean mixture, made with creamed coconut and spring onions, all cooked in the same short time. It's a complete and satisfying main course perfect for a speedy lunch or supper.
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
Method
- Boil half a kettle of water. Heat the oil in a large nonstick frying pan. Coat the pork steaks thoroughly in the jerk sauce placed in a shallow dish, then add them to the hot oil, keeping the leftover sauce. Increase the heat and fry the pork for 4 minutes on each side until fully cooked and glossy.
- As the pork cooks, pour 150ml/1⁄4 pint of the boiled water into a medium saucepan. Crumble in the stock cube and creamed coconut. Slice the bunch of spring onions and add them to the pan. Stir briefly before adding the ready-cooked rice and drained kidney beans. Heat gently, using a spoon to separate any rice clumps. Add a little more water if the mixture seems dry.
- Warm the reserved jerk sauce in the pan with the cooked pork. Divide the rice and bean mixture between plates, place the pork steaks on top, and drizzle over the hot pan juices.
Nutrition (per serving)
Calories833 kcal
Fat43 g
Saturates19 g
Carbs73 g
Sugars4 g
Fibre13 g
Protein43 g
Sodium948 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinecaribbean
