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Jerk pork and prawn hot rice

Published: September 22, 2017 at 3:44 PM

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Serves 4

Easy

Total time: 3 hrs and 30 mins

+ cooling

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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

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal856
• fat43.5g
• saturates13.2g
• carbs65.7g
• sugars16g
• fibre5.2g
• protein47.7g
• salt3g

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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.

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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