Spice up your week with this easy recipe for Jerk Pork with Jamaican Rice and Peas. One bite and you won’t believe you aren’t in the Caribbean!!
As someone who has not traveled much out of the Continental USA, I get really excited when I get to stamp that passport and go somewhere new. Add to that somewhere the breezes are warm, the waters are clear and the drinks are cold and This Girl is happy, happy, happy!! That being said, it’s no surprise that our trip to the Caribbean last year was my dream come true. The only bad part was having to put my drink down, repack my bags and come back home. The dogs were
psychotic happy but sitting under a thatch roof, sipping a Pina Colada and staring out at the bluest waters I have ever seen is definitely my Happy Place.
Home Goods stores make me really happy too but it’s not the same.
Home Goods may have every brightly colored kitchen gadget you could imagine but they don’t have jerk pork and believe me, Jamaica DOES!! If you have never had jerk food, it is a very hot (spicy) way of marinating their chicken or pork and it brings forth a flavor you will not soon forget. Served up with plantains or rice, the contrast in flavors and textures is beyond compare.
So while I can’t take us all on a trip to the prettiest place on earth, I can at least bring some amazing food into the picture. Don’t forget to check out my Jerk Pork with Sweet Corn Cakes and also my Coconut Pineapple Smoothie … you will be feeling those ocean breezes in no time!
Ok.. a couple of things before I go … #1 – Jerk marinade is HOT HOT HOT!!! It creeps up on you and is no joke. So don’t be a hero and add in 5 or 6 or 8 peppers thinking I’m just being a girl and low-balling the heat. It’s HOT!! .. and #2 – This dish is amazing on it’s own but if you want to kick it up another notch, try it with my Pineapple Mango Salsa mixed in. My husband swears by it .. says the creamy coconut rice and the hot spicy pork topped off with the refreshing pineapple and mango pieces … it’s a perfect storm of flavor!!
Psst… Now that we are friends, don’t you think we should spend some more time together? That’s what besties do, right? Don’t forget to follow me on Facebook, Twitter and Pinterest .. and yup, even Instagram!
- Jerk Pork
- 3 lbs pork tenderloin cut into 1-2 inch pieces
- 5 scallions
- 5 sprigs of thyme (no stems)
- 1 tbl salt
- 1/2 tsp pepper
- 2 tbl brown sugar
- 1 tbl allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 4 scotch bonnet peppers , seeds and veins removed
- 1/3 cup soy sauce
- 2 tbl olive oil
- 1/4 cup white vinegar
- 1/2 onion
- 1/2 cup orange juice
- 4 cloves garlic
- 1 tsp fresh grated ginger
- Juice of 1 lime
- Large zip top bag
- Jamaican Rice and Peas
- 15 oz can Red Kidney Beans
- 4 cloves garlic , minced
- 1 cup unsweetened coconut milk
- 6 green onions , diced
- 1 scotch bonnet pepper (seeds and veins removed) .. if unavailable can use habanaro or jalapeno
- 4 springs fresh thyme (no stems)
- 4 cups white Minute rice
- Salt and Pepper to taste
Cut the pork tenderloin into 1 - 2 inch chunks and add to a large zip top bag
Add all other ingredients to a large food processor or blender and blend until mostly smooth
Pour jerk marinate over the pork and carefully push out the excess air and seal the bag - take care to wash hands with soap and water if you get any on your ... be careful, this marinade is HOT!
Using your hands, gently massage the bag so that all pieces of meat inside are coated with the marinade
Place bag inside a bowl or dish to avoid possible contamination and refrigerate for 24 hours
Preheat oven to 350 degrees
Once 24 hours has passed, spray a large baking sheet with non-stick spray and using tongs, lay the pieces of meat out evenly on the tray. Cover tray with aluminum foil and bake for 15 minutes.
After 15 minutes, remove the foil and bake for another 15 minutes.
Sear meat pieces on a hot grill pan for the sear marks ... it's not necessary but it looks real pretty
To make the rice, bring four cups of water to boil and add rice
Add to the rice the beans, garlic, green onions, pepper, thyme, salt and pepper. Cover and remove from heat for 5 minutes (or whatever specific time instructions are on your box of rice)
Once the water is absorbed and rice has cooked, pour in the coconut milk and stir to combine.