Jerk pork and prawn hot rice

Jerk pork and prawn hot rice

  • serves 4
  • Easy

Check out this spicy jerk pork and prawn hot rice recipe from Marcus Samuelsson of Red Rooster. This easy recipe is packed with punchy flavour and will soon become a firm family favourite



  • 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


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


  • 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.

Nutritional Information

  • Kcals 856
  • Fat 43.5g
  • Saturates 13.2g
  • Carbs 65.7g
  • Sugars 16g
  • Fibre 5.2g
  • Protein 47.7g
  • Salt 3g