Pork coated in a tasty Jamaican-style jerk sauce is on the menu tonight! The sauce adds a bit of a kick to the dish, and the coconut milk adds a creaminess to the rice and beans... Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Prep: Wash and dry all produce. Bring the coconut milk and 2/3 cups salted water (double for 4 people) in a medium pot to a boil. Mince or grate the garlic. Core, then thinly slice the red pepper. Chop tomatoes into 1/2-inch cubes. Drain and rinse the beans. Pick 1 tbsp thyme leaves (double for 4 people) from half the thyme sprigs.
Marinate the pork: In a medium bowl, combine the jerk sauce and sugar. Add pork and mix to coat all over. Set aside to marinate.
Cook the rice: Add rice and remaining thyme sprigs (no need to chop or strip the stems!) to the boiling coconut-water mixture. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Cook the pork: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (TIP: If your pan isn’t big enough simply fry them in batches as you don’t want your pan overcrowded.) Cook the pork until browned and cooked through, 3-4 min per side. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Cook the veggies: Meanwhile, add another drizzle of oil in the same pan, then the onions. Cook until softened, 3-4 min. Add the garlic, red pepper, tomatoes, thyme leaves and as much chili flakes as you dare. Cook until the peppers are tender-crisp, 2-3 min. Season with salt and pepper.
Finish and serve: Remove the thyme stems from the rice (they are not fun to eat!) Stir the beans into the rice. Serve the rice and beans in bowls and top with the pork and veggies. Drizzle over any juices left in the pan. Enjoy!