Try this jerk pork and prawn hot rice recipe, then also check out our jerk chicken.


  • 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


  • 400ml tin coconut milk
  • a thumb-sized piece ginger
  • 2 stalks lemongrass
  • 2 scotch bonnet chillies, pierced
  • 1 tbsp green Thai curry paste


  • 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.

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.


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