Recipes
Ingredients
- 4 pork loin chops, on the bone
- 175g (6oz) dried red kidney beans
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 4tbsp lime juice
- 2tbsp dark molasses
- 2tbsp soy sauce
- 2tbsp chopped fresh root ginger
- 2 jalapeno chillies, deseeded and chopped
- ½tsp ground cinnamon
- ½tsp ground allspice
- ½tsp ground nutmeg
- water
- sprigs fresh flat-leaf parsley, to garnish
For the rice:
- 225g (8oz) long-grain white rice
- 475ml (16fl oz) chicken or ham stock
- 1 onion, peeled and finely chopped
- 1 stick celery, trimmed and finely sliced
- 3 cloves garlic, peeled and crushed
- 2 bay leaves (fresh if possible)
- 1tbsp vegetable oil
Method
To make the jerk pork marinade
- Puree the onion, garlic, lime juice, molasses, soy sauce, ginger, chili, cinnamon, allspice and nutmeg together in a food processor until smooth.
- Put the pork chops into a dish and pour the marinade over them, turning the chops to coat them.
- Marinate in the refrigerator for at least 1 hour or overnight.
- Drain the kidney beans and place them in a large saucepan with 2l (3½pt) cold water. Bring to the boil, and continue boiling rapidly for 10 minutes.
- Reduce the heat, cover, and simmer gently for 1 hour until tender, adding more water if necessary. When cooked, drain well and mash roughly.
To make the rice
- Heat the oil in a saucepan with a tight-fitting lid over a medium heat.
- Add the onion, celery and garlic.
- Cook gently for 5 minutes until soft.
- Add the bay leaves, rice and stock, and stir.
- Bring to the boil, cover, and cook very gently for 15 minutes.
- Remove the bay leaves.
- Add the beans, and stir well.
- Cook for a further 5 minutes, and remove from the heat.
- Heat a griddle pan until almost smoking.
- Remove the pork chops from the marinade, scraping off any surplus, and add to the griddle pan. Cook for 5 to 8 minutes on each side, or until cooked.
- Garnish with the parsley, and serve immediately with the rice.
