Ingredients
- pork belly 500g, rind removed
- king prawns 8, shells on, heads removed
- vegetable oil
- cooked basmati rice 750g, chilled
- pineapple 120g, diced
- kimchi 120g, optional
- soy sauce 1 tbsp
- fish sauce 1 tbsp
- spring onions 2, sliced
- pak choy 4, halved
Piri piri marinade
- roasted red peppers, from a jar 225g
- flat-leaf parsley 1/2 a small
- scotch bonnet chilli 1/2
- smoked paprika 1/2 tsp
- lemon juice 1 tsp
- olive oil 1 tbsp
Jerk sauce
- scotch bonnet chilli 1/2
- ground allspice 1/2 tsp
- black peppercorns ground to make 1/4 tsp
- spring onions 1, bunch
- thyme 5 sprigs, leaves picked
- soft brown sugar 30g
- soy sauce 2 tbsp
- garlic 2 cloves
- ginger 1/2 thumb-sized piece
CURRIED COCONUT MILK
- coconut milk 400ml tin
- ginger a thumb-sized piece
- lemongrass 2 stalks
- scotch bonnet chillies 2, pierced
- green Thai curry paste 1 tbsp
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the pork belly into a roasting tin and season generously.
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Step 2
Cook for 30 minutes, then drop the temperature to 160C/fan 140C/gas 3 and cook for 3 hours or until the pork belly is very tender.
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Step 3
Cool completely, then cut lengthways into 4 portions.
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Step 4
For the piri piri marinade, put all the ingredients, except the oil, into a food processor, whizz until smooth, then slowly drizzle in the olive oil until combined.
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Step 5
Put all of the jerk sauce ingredients separately into a food processor and whizz until smooth.
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Step 6
To make the curried coconut milk, put all the ingredients, except the curry paste, into a pan and simmer gently for 20 minutes.
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Step 7
Cool to room temperature, whisk in the curry paste, then pour through a fine sieve.
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Step 8
Just before you’re ready to eat, put the prawns into a bowl with 100g of the piri piri marinade, mix well and chill.
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Step 9
Heat a large frying pan with 2 tbsp of vegetable oil, then cook the rice for 10 minutes until lightly golden brown.
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Step 10
Stir in the pineapple, kimchi (if using), soy and fish sauces, spring onions and some seasoning. Keep warm.
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Step 11
Heat another large frying pan with 1 tbsp of oil and add the pak choy, cut-side down.
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Step 12
Fry for 2 minutes until starting to brown, then add the pork belly.
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Step 13
Cook for 2 minutes, then turn everything and add the prawns and 200g jerk sauce, and fry for 2 minutes, spooning the sauce over the pork belly to glaze, until the prawns are cooked.
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Step 14
Divide the rice between 4 plates and top with the pork, prawns and pak choy. Spoon 3 tbsp curried coconut milk over each to serve.
These recipes make more jerk sauce, piri piri marinade and curried coconut milk than you’ll need, but all are delicious – they’ll keep in the fridge for a week or freeze to use again.
Nutritional Information
- Kcals 856
- Fat 43.5g
- Saturates 13.2g
- Carbs 65.7g
- Sugars 16g
- Fibre 5.2g
- Protein 47.7g
- Salt 3g