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Caribbean Jerk Pork with Coconut Rice
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/4 cup Caribbean jerk seasoning
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup chicken broth
- 1 cup coconut milk
- 2 cups jasmine rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- In a large bowl, toss the pork cubes with 1/4 cup of Caribbean jerk seasoning until well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the marinated pork cubes and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Cook for an additional 3-4 minutes, until the vegetables are softened.
- Pour in 1 cup of chicken broth and 1 cup of coconut milk. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45-50 minutes, or until the pork is tender and the sauce has thickened.
- While the pork is cooking, rinse 2 cups of jasmine rice under cold water until the water runs clear. In a separate saucepan, combine the rinsed rice with 2 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the pork is done, remove from heat and let it rest for a few minutes. Fluff the cooked coconut rice with a fork and transfer to a serving platter. Arrange the Caribbean jerk pork on top of the coconut rice, and garnish with chopped fresh cilantro.
- Serve the Caribbean jerk pork with coconut rice hot and enjoy!
Caribbean Jerk Pork is a flavorful dish with roots in the indigenous Taino people of Jamaica. The pork is marinated in a spicy blend of Scotch bonnet peppers, allspice, thyme, and other aromatic spices, then slow-cooked to tender perfection. The dish is traditionally served with coconut rice, a creamy and fragrant side dish made with coconut milk and spices. Renowned Jamaican chefs like Chef Levi Roots and Chef Norma Shirley have popularized this dish, and it can be found in many authentic Caribbean restaurants. For the best version of this dish, visit Jamaica, where the smoky aroma of jerk pork fills the air at local jerk centers. Getting the jerk marinade just right is crucial, as it's the key to the dish's bold and spicy flavor. Alternatively, some chefs use a traditional jerk pit for smoking the pork, infusing it with a unique smokiness.
80 min
4
550 calories
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