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Jerk glazed pork fillet, pineapple salsa, rice and peas ๐ฏ๐ฒ
Introduce
Chef :
Philip PantelidesJerk glazed pork fillet, pineapple salsa, rice and peas ๐ฏ๐ฒ
A refined version of a Jamaican classic with a touch of Caribbean sunshine โ๏ธ
Ingredient
Food ration :
2 peopleCooking time :
30mins
400 g
pork fillet
2 tbsp
jerk seasoning
30 ml
jerk sauce
150 g
rice
150 ml
chicken stock
400 ml
coconut milk
400 g
red kidney beans
1 tsp
season all
150 g
baby tomatoes
Half
a pineapple
Bunch
coriander
Cooking instructions
* Step 1
Rinse the rice and then simmer with chicken stock and coconut milk
* Step 2
Chop the spring onion stems retaining the stalks for later
* Step 3
Stir into the rice with beans and season all. Simmer with the lid on until cooked on a low heat
* Step 4
Rub the fillet in the jerk seasoning
* Step 5
Chop the spring onion stems
* Step 6
Chop the tomatoes and chilli
* Step 7
Dice the pineapple
* Step 8
And chop the coriander leaves. If you finely dice the stems you can add these to the rice
* Step 9
Mix the chopped ingredients in a bowl and stir in the lime juice and season to complete the salsa ๐
* Step 10
Heat some oil in a hot pan and sear the pork fillet on all sides
* Step 11
Once seared pour on the jerk sauce
* Step 12
Then add half a cup of water
* Step 13
Reduce, while turning the pork until it is cooked through. Add more water or turn down the heat as required
* Step 14
Remove the pork and leave to rest for 5 mins
* Step 15
Serve and enjoy! ๐ฏ๐ฒโ๏ธ
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