A great guy called Alistan is a regular in one of our favourite lunch spots, Ukiyo, and we were tipped off that he had his own Jerk marinade, Munroes. We put it on some pork chops and added a Jamaican classic, Rice & Peas (Rice and Beans), which worked brilliantly and we will be definitely giving this marinade a go again. We have subsequently tried it with a few other meats like chicken and lamb and it proved itself very versatile.
If you live in Dublin you can buy Munroes Jamaican Jerk Marinade in Fallon & Byrne. For a full list of stockists see munroes.net.
Jerk Pork with Rice & Peas – serves 6
- 6 pork chops
- Monroes Jamaican Jerk marinade
FOR THE RICE & PEAS:
- 200g basmati rice
- 400g can of coconut milk
- 1 bunch of scallions, sliced
- 2 large thyme sprigs
- 2 cloves of garlic, finely chopped
- 2 x 410g cans kidney beans, drained
Pour a generous amount of the Jamaican Jerk marinade over the pork chops and turn a few times to make sure they are well coated. Cover and refrigerate overnight or for at least a couple of hours.
Light your barbecue a good half hour before you’re ready to cook and cook the pork when the coals are white hot. Meanwhile, prepare the rice and peas.
Rinse the rice in plenty of cold water and tip into a saucepan with all the remaining ingredients, except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. When the rice begins to boil, turn the heat down to medium, cover and cook for 10 minutes.
Add the beans to the rice, then cover with a lid and leave off the heat for 5 minutes until all the liquid has been absorbed.
Serve the rice with the Jerk pork off the barbecue.
(Recipe for Rice & Peas by John Torode for BBC Good Food)