Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Jerk pork and prawn hot rice
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Ingredients
- 500g pork belly, rind removed
- 8 king prawns, shells on, heads removed
- vegetable oil
- 750g cooked basmati rice, chilled
- 120g pineapple, diced
- 120g kimchi, optional
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 spring onions, sliced
- 4 pak choy, halved
Piri piri marinade
- 225g roasted red peppers, from a jar
- 1/2 a small flat-leaf parsley
- 1/2 scotch bonnet chilli
- 1/2 tsp smoked paprika
- 1 tsp lemon juice
- 1 tbsp olive oil
Jerk sauce
- 1/2 scotch bonnet chilli
- 1/2 tsp ground allspice
- ground to make 1/4 tsp black peppercorns
- 1 spring onions, bunch
- 5 sprigs thyme, leaves picked
- 30g soft brown sugar
- 2 tbsp soy sauce
- 2 cloves garlic
- 1/2 thumb-sized piece ginger
CURRIED COCONUT MILK
- 400ml tin coconut milk
- a thumb-sized piece ginger
- 2 stalks lemongrass
- 2 scotch bonnet chillies, pierced
- 1 tbsp green Thai curry paste
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the pork belly into a roasting tin and season generously.
- 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.
- STEP 3
Cool completely, then cut lengthways into 4 portions.
- 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.
- STEP 5
Put all of the jerk sauce ingredients separately into a food processor and whizz until smooth.
- 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.
- STEP 7
Cool to room temperature, whisk in the curry paste, then pour through a fine sieve.
- 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.
- STEP 9
Heat a large frying pan with 2 tbsp of vegetable oil, then cook the rice for 10 minutes until lightly golden brown.
- STEP 10
Stir in the pineapple, kimchi (if using), soy and fish sauces, spring onions and some seasoning. Keep warm.
- STEP 11
Heat another large frying pan with 1 tbsp of oil and add the pak choy, cut-side down.
- STEP 12
Fry for 2 minutes until starting to brown, then add the pork belly.
- 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.
- 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.
