Jerk Pork with Mango and Bean Rice

A delicious Jamaican jerk pork recipe with grated mango and bean rice. You’ll love cooking this up, and you’ll enjoy eating it even more

Nutritional Information per serving

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Jerk Pork with Mango and Bean Rice Yum

Course

Main Dish

Cuisine

Caribbean, Pork, Rice

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

Ingredients

• 500 g pork loin
• 2 tbsp sunflower oil
• 2 tbsp jerk seasoning
• 150 g fine green beans trimmed and halved
• 250 g long-grain rice
• 1 onion diced
• 1 tsp dried oregano
• 400 g kidney beans drained
• 1 mango coarsely grated
• 1 lime finely grated zest and juice only
• 1 tbsp honey

Course Main Dish Cuisine Caribbean, Pork, Rice Prep Time 10 Minutes Cook Time 20 Minutes Servings Ingredients 500 g pork loin 2 tbsp sunflower oil 2 tbsp jerk seasoning 150 g fine green beans trimmed and halved 250 g long-grain rice 1 onion diced 1 tsp dried oregano 400 g kidney beans drained 1 mango coarsely grated 1 lime finely grated zest and juice only 1 tbsp honey

Instructions

1. Heat the oven to 200°C/180°C fan/Gas 6. Brush the pork with 1 tbsp of the oil, coat in the jerk seasoning and roast for 20 minutes, until cooked through.
2. Meanwhile, cook the green beans in a pan of boiling water for 4 minutes, then drain.
3. Cook the rice according to pack instructions.
4. Heat the remaining oil in a pan and stir-fry the onion for 5 minutes until softened. Add the cooked green beans and rice, oregano, kidney beans and mango and stir-fry for 5-6 minutes until piping hot.
5. Whisk together the lime zest, juice and honey.
6. Divide the rice mixture between 4 serving dishes, top with slices of cooked jerk pork and drizzle with the lime dressing.