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Jerk pork with rice and peas
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1 onion, finely chopped
1 garlic clove, crushed
100g Waitrose LOVE Life brown basmati rice
400g can black beans drained and rinsed
2 thyme sprigs
150ml reduced-fat coconut milk
1 red chilli
2 tbsp Bart jerk paste
1 lime, zest and juice
4 pork loin steaks, trimmed of excess fat
1 mango, peeled and cubed
100g frozen peas
1. Put the onion, garlic, rice, beans, thyme, coconut milk, 100ml water and half the red chilli in a pan. Season, bring to the boil, then cover and simmer gently for 25 minutes.
2. Mix the jerk paste with half the lime zest and juice, then rub all over the pork steaks; set aside to marinate. Chop the remaining red chilli and put in a bowl with the mango; toss with the remaining lime juice and zest.
3. Heat a griddle pan over a high heat and cook the pork chops for 4-5 minutes on each side. Uncover the rice and stir in the peas, cooking for 2 minutes until warmed through. Serve the pork with the rice and mango salsa.
Typical values per serving:
This recipe was first published in January 2012.