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Jerk pork chops with rice and peas
Fruit and vegetables
bunch
spring onions
, roughly chopped
1–2 scotch bonnet
chillies
, depending on how hot you want it, seeds removed
6
garlic
cloves
5cm/2in piece fresh root
ginger
, chopped
large sprig
thyme
, leaves only
1
onion
, finely chopped
1
garlic
clove, finely chopped
1 sprig
thyme
Tins, packets and jars
400g/14oz long grain rice
100ml/3½fl oz
coconut cream
Cooking ingredients
2 tbsp
red wine vinegar
2 tbsp
vegetable oil
2 tbsp soft dark
brown sugar
1 tbsp
allspice
berries, crushed
1 tsp ground
cinnamon
1 tsp ground smoked
paprika
freshly grated
nutmeg
1 tsp freshly ground
black pepper
1 tsp
salt
1 tbsp vegetable or
coconut oil
Meat, fish and poultry
4 large
pork chops
(preferably a fatty, on-the-bone cut)
Other
200g/7oz frozen gungo
peas
Back to recipe
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