Jerk glazed pork fillet, pineapple salsa, rice and peas πŸ‡―πŸ‡²
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Jerk glazed pork fillet, pineapple salsa, rice and peas πŸ‡―πŸ‡²

A refined version of a Jamaican classic with a touch of Caribbean sunshine β˜€οΈ

Philip Pantelides

Ingredients

2 people
  1. 400 g pork fillet
  2. 2 tbsp jerk seasoning
  3. 30 ml jerk sauce
  4. 150 g rice
  5. 150 ml chicken stock
  6. 400 ml coconut milk
  7. 400 g red kidney beans
  8. 1 tsp season all
  9. 150 g baby tomatoes
  10. Half a pineapple
  11. Bunch coriander
  12. 1 red chilli
  13. 1 lime juice
  14. Salt and pepper
  15. 6 spring onions

Method

30mins
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    Rinse the rice and then simmer with chicken stock and coconut milk

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    Chop the spring onion stems retaining the stalks for later

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    Stir into the rice with beans and season all. Simmer with the lid on until cooked on a low heat

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    Rub the fillet in the jerk seasoning

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    Chop the spring onion stems

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    Chop the tomatoes and chilli

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    Dice the pineapple

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    And chop the coriander leaves. If you finely dice the stems you can add these to the rice

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    Mix the chopped ingredients in a bowl and stir in the lime juice and season to complete the salsa πŸ’ƒ

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    Heat some oil in a hot pan and sear the pork fillet on all sides

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    Once seared pour on the jerk sauce

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    Then add half a cup of water

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    Reduce, while turning the pork until it is cooked through. Add more water or turn down the heat as required

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    Remove the pork and leave to rest for 5 mins

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    Serve and enjoy! πŸ‡―πŸ‡²β˜€οΈ

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