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Caribbean Pork

chef.garcia's picture
Ingredients
  Pork loin chops 4
  Muscovado sugar 4 Tablespoon
  Orange juice/Pineapple juice 4 Tablespoon
  Jamaican rum 2 Tablespoon
  Dessicated coconut 1 Tablespoon
  Desiccated coconut 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon, ground
  Ground cinnamon 1⁄2 Teaspoon
  Mixed salad leaves 1 Cup (16 tbs) (For Garnish)
For the coconut rice
  Basmati rice 8 Ounce
  Water 16 Ounce
  Coconut milk 5 Ounce
  Raisins 4 Tablespoon
  Cashew nuts/Roasted nuts 4 Tablespoon, roasted
  Cashew nuts/Roasted nuts 4 Tablespoon, toasted
  Salt To Taste
  Pepper To Taste
  Desiccated coconut 2 Tablespoon, toasted
  Dessicated coconut 2 Tablespoon, toasted
Directions

GETTING READY
1) Prepare the barbecue grill.
2) Strip the pork chops of any excess fat. Transfer into a non-metallic dish.
3) In a bowl, mix sugar, fruit juice, rum, coconut and cinnamon. Mix well until the sugar dissolves.
4) Pour the mixture over the pork chops to coat them well. Let them marinate for a minimum of two hours and maximum overnight.

MAKING
5) Barbecue the pork chops over hot coals for about 20 minutes. Baste the chops with the marinade frequently, and turn them over in between. Keep the chops warm till serving time.
6) Meanwhile, in a saucepan, add water, coconut milk, washed basmati rice. Allow it to come to boil.
7) Reduce the flame, cover the saucepan and let the rice cook for about 12 more minutes.
8) The rice is done when it has absorbed all the liquid and turned tender. With a fork, fluff up the rice.
9) Mix in the roasted nuts and raisins into the rice. Sprinkle salt and pepper to taste.

SERVING
10) Place the pork chops in the centre on a warm plate. Serve the coconut rice on the side.
11) Garnish the rice with toasted dessicated coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Pork
Preparation Time: 
120 Minutes
Cook Time: 
40 Minutes
Ready In: 
160 Minutes
Servings: 
4

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