Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Gluten Free, Coeliacs, Dairy Free, Nut Free
2 Lemongrass stalks
5cm piece fresh ginger, finely sliced
6 Birdseye chillies, finely sliced
1kg pork, cubed
5 tablespoons chopped fresh chives
3 spring onions, finely sliced
2 medium onions, finely sliced
1 teaspoon sea salt
Chop/crush the Lemongrass and cover with 2 tbsp of hot water and leave for 30 minutes to develop the flavour.
Put the ginger, birdseye chillies, lemongrass and 4tbsp of water into an electric blender and blend to a paste (stopping now and again to push back down from the sides).
Empty the paste into a large frying pan. Add another 3tbsp of water to the blender and give a quick whizz to get the rest of the paste out—pour into the pan too.
Add the pork, chives, spring onions, onions and kaffir lime leaves to the pan plus the salt and mix well.
Heat the pan to a simmer, cover and cook slowly for about an hour (until the pork is tender).
Uncover, whack up the heat and, stirring constantly, fry for about 10 minutes until the liquid is all gone and the pork is encrusted with a lightly browned spice paste.