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

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


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


  1. Change

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

  2. Change

    Chop the spring onion stems retaining the stalks for later

  3. Change

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

  4. Change

    Rub the fillet in the jerk seasoning

  5. Change

    Chop the spring onion stems

  6. Change

    Chop the tomatoes and chilli

  7. Change

    Dice the pineapple

  8. Change

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

  9. Change

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

  10. Change

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

  11. Change

    Once seared pour on the jerk sauce

  12. Change

    Then add half a cup of water

  13. Change

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

  14. Add Photo

    Remove the pork and leave to rest for 5 mins

  15. Change

    Serve and enjoy! πŸ‡―πŸ‡²β˜€οΈ

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