Jerk pork with rice & beans

Jerk pork with rice & beans

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(7 ratings)

By

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Cooking time

Cook: 10 mins Ready in 10 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
833
protein
43g
carbs
73g
fat
43g
saturates
19g
fibre
13g
sugar
4g
salt
2.37g

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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Method

  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.

Recipe from Good Food magazine, October 2002

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Comments

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jul34es's picture
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made this tonight and it tased great and was easy to do,everyone loved it.

darrenbell284's picture
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Rather enjoyed this, very nice change of flavour for the rice, and the cook was pleasant.

samanthajane11's picture

Whole family loved this meal. Will def do again! Rice is quick and tastes lovely.

rachelchamberlain14's picture
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This is such a quick and easy tasty meal i couldnt believe it! dont over do on the kidney beans as they can take some of the flavour away from the rice and the sauce. I add extra jerk sauce as i used 5 pieces of pork and i thought plenty of sauce really complemented the rice

contentsofsaucepan's picture

whats the point of using a jerk sauce? you cook it and still would not know how to make jerk.
from the ground up recipes only please its the only way to learn.

pmichaelides1972's picture
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wow, what an easy way to make rice and peas, mine usually comes out all mushy, the meat was great too!

eleanormayo's picture
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This went down really well, I used an authentic jerk paste that a friend picked up for me which packed quite a kick! Instead of using ready cooked rice, I cooked basmati rice in vegetable stock and a small tin of coconut milk adding the kidney beans and spring onions at the end. Will definitely do again.

eleanormayo's picture
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This went down really well, I used an authentic jerk paste that a friend picked up for me which packed quite a kick! Instead of using ready cooked rice, I cooked basmati rice in vegetable stock and a small tin of coconut milk adding the kidney beans and spring onions at the end. Will definitely do again.

brikat98's picture
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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.

chriskidd's picture

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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