Jamaican Pork Chops Rice and Peas
Inspired by Levi Roots’ flavours of theCaribbean, I’ve adapted his Jamaican Pork Chops and classic rice and peas forthe thermal cooker! This recipe is a delicious, energy-saving take on aJamaican favourite, with the pork chops slow-cooking to tender perfection in the main inner pot, while the rice and peas cook in the top pot, infused with coconut milk, red kidney beans, and fragrant spices. This setup ensures a flavourful, layered meal, perfect for anyone seeking a taste of the Caribbean with minimal energy use. Join me to see how to bring Jamaican warmth and spice to your table!
Ingredients
- 2 tbsp rapeseed oil
- 4 big pork loin chops
- 1 onion roughly chopped
- 1 yellow pepper deseeded and cut into 3/4-inch cubes
- 1 red pepper deseeded and cut into 3/4-inch cubes
- 2 sticks of celery cut into 2 cm chunks
- 2 cm piece of root ginger finely chopped
- 2 garlic clothes finely chopped
- 4 tbsp brown sugar
- 3 tsp dried mustard
- Juice of 1 lime
- ½ tbsp West Indian hot sauce
- 3 tbsp tomato purée
- 400 g can chopped tomatoes
- 150 ml water or chicken stock
- Salt & pepper to taste
- 2 tbsp rapeseed oil
- 4 big pork loin chops
- 1 onion roughly chopped
- 1 yellow pepper deseeded and cut into 3/4-inch cubes
- 1 red pepper deseeded and cut into 3/4-inch cubes
- 2 sticks of celery cut into 2 cm chunks
- 2 cm piece of root ginger finely chopped
- 2 garlic clothes finely chopped
- 4 tbsp brown sugar
- 3 tsp dried mustard
- Juice of 1 lime
- ½ tbsp West Indian hot sauce
- 3 tbsp tomato purée
- 400 g can chopped tomatoes
- 150 ml water or chicken stock
- Salt & pepper to taste
- 2 tbsp rapeseed oil
- 4 big pork loin chops
- 1 onion roughly chopped
- 1 yellow pepper deseeded and cut into 3/4-inch cubes
- 1 red pepper deseeded and cut into 3/4-inch cubes
- 2 sticks of celery cut into 2 cm chunks
- 2 cm piece of root ginger finely chopped
- 2 garlic clothes finely chopped
- 4 tbsp brown sugar
- 3 tsp dried mustard
- Juice of 1 lime
- ½ tbsp West Indian hot sauce
- 3 tbsp tomato purée
- 400 g can chopped tomatoes
- 150 ml water or chicken stock
- Salt & pepper to taste
- RICE & PEAS
- 1 tbsp Rapeseed oil
- 1 small onion finely chopped
- 1 clove garlic chopped
- 1½ cups of easy cook long grain rice
- 200 g red kidney beans ½ a tin
- 500 ml chicken stock or water
- 160 ml Coconut cream you could use coconut milk if you like
- Salt to taste
Instructions
- Heat the oil in the inner pot at the chops and brown them on both sides. When brown put them on a plate for later.
- In the fat left by the chops cook the onion, peppers and celery and cook them until they are quite soft, and the onion is pale gold.
- Add the ginger & garlic then cook for another minute.
- Stir in the sugar, mustard, lime and hot sauce. Cook for another minute.
- Add the tomato purée, tomatoes, stock and stir.
- Place in the chops and bring back to the boil.
- Once boiling place, the inner pot into the outer insulated container and shut the lid.
- Cook for a minimum of 1½ hours but you can leave it longer if you wish.
- Before serving check the seasoning and adjust if needed and the serve with rice and peas
- RICE & PEAS METHOD
- Heat the oil in top pot and fry the onion until translucent.
- Add the rice, stir well and add the water and coconut milk. Bring to the boil.
- Add the kidney beans and thyme, bring back to the boil.
- Season with the salt and freshly ground black pepper.
- Place the top pot over the Jamaican Pork and shut the lid of the outer container.
- Leave to cook for the same time as you leave the Pork.