Jamaican Jerk Pork with Rice and Peas

Jamaican Jerk Pork with Rice and Peas
Jamaican Jerk Pork with Rice and Peas
Serves/Makes: 4
  • 4 pork loin chops, on the bone
  • 175g (6oz) dried red kidney beans
  • 2 onions, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 4tbsp lime juice
  • 2tbsp dark molasses
  • 2tbsp soy sauce
  • 2tbsp chopped fresh root ginger
  • 2 jalapeno chillies, deseeded and chopped
  • ½tsp ground cinnamon
  • ½tsp ground allspice
  • ½tsp ground nutmeg
  • water
  • sprigs fresh flat-leaf parsley, to garnish

For the rice:        

  • 225g (8oz) long-grain white rice
  • 475ml (16fl oz) chicken or ham stock
  • 1 onion, peeled and finely chopped
  • 1 stick celery, trimmed and finely sliced
  • 3 cloves garlic, peeled and crushed
  • 2 bay leaves (fresh if possible)
  • 1tbsp vegetable oil

Soak the kidney beans in plenty of cold water overnight.


To make the jerk pork marinade

  • Puree the onion, garlic, lime juice, molasses, soy sauce, ginger, chili, cinnamon, allspice and nutmeg together in a food processor until smooth.  
  • Put the pork chops into a dish and pour the marinade over them, turning the chops to coat them.   
  • Marinate in the refrigerator for at least 1 hour or overnight.   
  • Drain the kidney beans and place them in a large saucepan with 2l (3½pt) cold water.   Bring to the boil, and continue boiling rapidly for 10 minutes.   
  • Reduce the heat, cover, and simmer gently for 1 hour until tender, adding more water if necessary.   When cooked, drain well and mash roughly.   

To make the rice

  • Heat the oil in a saucepan with a tight-fitting lid over a medium heat.  
  • Add the onion, celery and garlic.  
  • Cook gently for 5 minutes until softened.   
  • Add the bay leaves, rice and stock, and stir.
  • Bring to the boil, cover, and cook very gently for 15 minutes.
  • Remove the bay leaves.  
  • Add the beans, and stir well.  
  • Cook for a further 5 minutes, and remove from the heat.   
  • Heat a griddle pan until almost smoking.   
  • Remove the pork chops from the marinade, scraping off any surplus, and add to the griddle pan.   Cook for 5 to 8 minutes on each side, or until cooked.   
  • Garnish with the parsley, and serve immediately with the rice.
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