Autumn has well and truly settled in. Easter holidays (and my amazing Bali trip) is over. I’m dreaming of Jamaica – palm trees and breeze, rum, fried plantains and hot sauce. Incredible reggae riddims are all you can hear.
(Cue record stopppppp!) Can’t get to Jamaica? It’s no problem. Between my BFF Josie Styles and I, we’ve recreated a Jamaican feast and recipe of Jerk Pork with Beans and Rice. A healthy mid week meal.
The riddim selector
But what am I supposed to listen to whilst making these tasty treats, you ask?
Josie has compiled an *exclusive!!* Jamaican Jerk mixtape for your ears to feast on. It’s full of all that good lovers rock and brings the fire long after those scotch bonnets have finished tickling your tastebuds. Go on, you know you wanna listen:
Recipe – Jerk Pork with Beans and Rice
Ingredients – Jerk Pork recipe
2 lean fillets of Pork
4 tablespoons Walkerswood Jerk Marinade
2 tablespoons brown sugar
1 lime, juiced
1 capful cachaca or white rum
2 tsp thyme
2 cinnamon quills
Method – Jerk Pork recipe
Place the pork in a dish and add all ingredients. Rub well into the meat and set aside for at least 2 hours to marinate. Light up a barbecue and cook on low-medium heat until well cooked and a little charred, basting with some lemon juice as you go.
1 onion, diced
3 jalapeños, sliced
1 large garlic clove, chopped
1 can of black beans including can juices
1 can of water
2 cups cooked rice
1 tsp oregano
Salt and pepper, to taste
Method – Beans and Rice recipe
Chop onion, jalapeños and garlic and sautee on medium heat in oil until soft. Add the can of black beans, its juices and a can of water. Increase heat until boiling and turn down to simmer. Add oregano and salt and pepper. Simmer on low for 25 minutes. When the water is nearly evaporated and the beans are well flavoured, add the rice and stir through. Keep stirring until most of the liquid is gone. Turn off the heat and let sit for a few minutes. Serve with the pork.
Digging the delicious recipe? Try these matched rhythms too: