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Easy Free-range Jerk-style Pork Steak with Rice & Peas
Our simple spin on Jamaican Jerk features free-range pork steaks – pan-fried until juicy, then simmered with coconut milk and nuts. Brown rice, studded with kidney beans, is served on the side.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 3 garlic clove
- 1 pepper
- 1 onion
- 160g baby corn
- 200g brown rice (100% Brown Rice)
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 30g cashew nuts (Nuts)
- 40g creamed coconut
- 1 pepper
- 4 free-range pork loins
- 1 handful of fresh coriander
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
Nutritional Information
Calories: 763
Protein: 46g
Carbs: 65g
Fat: 36g
Easy Free-range Jerk-style Pork Steak with Rice & Peas
Our simple spin on Jamaican Jerk features free-range pork steaks – pan-fried until juicy, then simmered with coconut milk and nuts. Brown rice, studded with kidney beans, is served on the side.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a measuring jug, a sieve & a large frying pan
Make the rice & peas
- Add the rice to the saucepan. Simmer for 25-30 mins
- Meanwhile, drain the beans
- In the last 2 mins of cooking, add the beans to the rice saucepan. Drain all together
Get sizzlin'
- Rub the pork steaks with half the Jerk seasoning and a pinch of salt and pepper
- Heat the large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the steaks and cook for 4 mins on each side
- Remove from the pan and set aside
Prep time
- Meanwhile, finely chop the onion and garlic. Thinly slice the peppers
- Halve the baby sweetcorn. Roughly chop the cashews and coriander
Simmer simmer
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, pepper and baby corn and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the garlic and remaining Jerk seasoning and cook for another 1 min, then stir in the stock powder, creamed coconut, half the coriander and 300ml hot water. Bring to the boil and stir to dissolve the creamed coconut. Return the pork to the sauce and simmer for a further 11 mins, until cooked through
- Add a splash of water if needed
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the Jerk curry on plates, with the rice & peas alongside. Top with the steaks. Garnish with the cashews and remaining chopped coriander
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