Sticky jerk belly pork

Sweet, sticky and spicy, this Jerk pork is difficult to resist.

INGREDIENTS

8 pork bell strips
2tbsp Bart jerk paste
150ml mango and apple juice
4 spring onions (finely sliced)
200g rice
400ml coconut milk
1tsp Bart allspice
Bart thyme
400g tin black eyed beans (drained)
1 lime
CuisineSouthern USA
SeasonSpring, Summer, Autumn, Winter
IngredientsPork
LifestyleDairy Free
OccasionsFood with Friends, Mid week meal
CoursesMain
ServesServes 4
Cook Time35 Minutes
Prep Time35 Minutes plus marinating
Jerk Pork

METHOD

  1. Combine the Bart jerk paste and mango juice with the spring onions. Use half to marinade the meat over night and reserve half for the cooking.
  2. When ready to cook, heat the oven to 220C/200C fan. Lay the pork in an oven dish and cook for 35 minutes in the oven. Halfway through turn the pork over and add the remaining marinade. The pork will become brown and sizzling and the juices sticky.
  3. Meanwhile put the rice, coconut milk, all-spice and thyme into a saucepan with 300ml water and season well with salt. Bring to the boil and simmer for 10 minutes. Add the drained beans and return the heat for 5 minutes until the rice is cooked and the liquid is absorbed.
  4. Squeeze half of the lime into the rice and stir well. Serve the Coconut rice topped with the pork and an extra squeeze of lime.

Sticky jerk belly pork

Sweet, sticky and spicy, this Jerk pork is difficult to resist.

8 pork bell strips
2tbsp Bart jerk paste
150ml mango and apple juice
4 spring onions (finely sliced)
200g rice
400ml coconut milk
1tsp Bart allspice
Bart thyme
400g tin black eyed beans (drained)
1 lime
  1. Combine the Bart jerk paste and mango juice with the spring onions. Use half to marinade the meat over night and reserve half for the cooking.
  2. When ready to cook, heat the oven to 220C/200C fan. Lay the pork in an oven dish and cook for 35 minutes in the oven. Halfway through turn the pork over and add the remaining marinade. The pork will become brown and sizzling and the juices sticky.
  3. Meanwhile put the rice, coconut milk, all-spice and thyme into a saucepan with 300ml water and season well with salt. Bring to the boil and simmer for 10 minutes. Add the drained beans and return the heat for 5 minutes until the rice is cooked and the liquid is absorbed.
  4. Squeeze half of the lime into the rice and stir well. Serve the Coconut rice topped with the pork and an extra squeeze of lime.

Products Used

BART3088 PASTE JERK
BART3088 JAR SMALL SPICE ALL SPICE
BART3088 JAR SMALL THYME

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