Jerk pork and prawn hot rice
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- 500g pork bellyrind removed
- 8 king prawnsshells on, heads removed
- vegetable oil
- 750g cooked basmati ricechilled
- 120g pineapplediced
- 120g kimchioptional
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 spring onionssliced
- 4 pak choyhalved
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 onionsbunch
- 5 sprigs thymeleaves 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 chilliespierced
- 1 tbsp green Thai curry paste
Nutrition: per serving
- kcal856
- fat43.5g
- saturates13.2g
- carbs65.7g
- sugars16g
- fibre5.2g
- protein47.7g
- salt3g
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.
