Jerk Pork with Broccoli Rice
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Prep: 10 mins
Cook: 20-25 mins
Travel to the Caribbean with this light version of jerk pork with pungent spices from family-run Steenbergs complete with broccoli rice.
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408 kcal
(per portion)
Ingredients you'll need
  • 2 pork escalopes
  • 2 tsp jerk seasoning
  • A head of broccoli
  • 1 onion
  • 1 chilli
  • 1 lemon
  • 150g sweet bite peppers
From your kitchen
  • 4 tbsp cold water
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Food processor or grater
  • Pan with a lid
  • Griddle or frying pan
  • Foil
Step by step this way
  • 1.

    Pop the pork escalopes onto a plate. Measure out 2 tsp jerk seasoning and rub 1 tsp into each escalope. Set aside.

  • 2.

    Roughly chop the broccoli. Add it to a food processor. Pulse a few times till you have fine ‘grains’. No processor? Finely chop the florets and coarsely grate the stalk instead.

  • 3.

    Peel and finely chop the onion. Halve the chilli. Scrape out the seeds and white bits for less heat. Finely chop the chilli. Finely grate the zest from the lemon.

  • 4.

    Tip the onion into a pan. Add 2 tbsp cold water. Season. Cook and stir over a very low heat for 5-6 mins till the onion is soft but hasn’t picked up any colour. If it starts to stick, add more water.

  • 5.

    Stir most of the lemon zest and all the chilli into the onion. Cook and stir for 1 min till the pan smells aromatic and spicy.

  • 6.

    Add the broccoli rice to the pan with another 2 tbsp water. Stir and cook over a medium heat for 8-10 mins till the rice is warmed through. Take off the heat. Cover and set aside.

  • 7.

    Warm 1 tbsp oil in a griddle or frying pan. Add the pork. Fry over a medium-low heat for 4-5 mins. Flip them over. Fry for another 3-4 mins till the pork is golden and cooked through. Transfer to a plate. Cover with foil to rest.

  • 8.

    Add the sweet bite peppers to the pan. Fry for 2-3 mins. Turn every so often till they are lightly charred. Serve the pork with the broccoli rice and peppers, sprinkled with the last of the lemon zest.

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