Jerk pork with rice & beans

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Sara Buenfeld

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Recipe by Sara Buenfeld

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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.
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.
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.

833 kcalories, protein 43g, carbohydrate 73g, fat 43 g, saturated fat 19g, fibre 13g, salt 2.37 g

'I liked seeing how the aromatic jerk sauce developed into a delicious glaze in the pan.'

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• Chris

  06 April 2008

  Chris commented on this recipe

  Just cooked this for a quick Sunday meal, really tasty the rice does a good job of cooling your mouth with the strong jerk sauce. Ours was the real stuff as our son brought it back from his honeymoon in Jamaica.Will definatley eat again.

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• katrinamoss

  04 February 2009

  katrinamoss rated and commented on this recipe

  

  My whole family love this dish - very tasty with just a few simple ingredients. I usually cook my own rice in the rice cooker with the other rice ingredients added. Turns out beautifully. I used to use the Knorr Stir-it-up Jamaican Jerk pot of sauce and smear it over the pork chops before cooking, but they stopped making it. There are many jerk sauces available in supermarkets now and not all are fiery.

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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 250g packets Rizzazz pure basmati rice (ready cooked rice in a vacuum-pack)
• 410g can red kidney beans , drained

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Cook 10 mins

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 250g packets Rizzazz pure basmati rice (ready cooked rice in a vacuum-pack)
• 410g can red kidney beans , drained

833 kcalories, protein 43g, carbohydrate 73g, fat 43 g, saturated fat 19g, fibre 13g, salt 2.37 g

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