Best Caribbean Pork N Rice Recipes

Jerk Pork with Jamaican Rice image

Provided by Prairie Californian

Number Of Ingredients 18

3-4 lb. pork shoulder
couple tablespoons of Penzey's Jerk pork seasoning
2 teaspoons cayenne pepper or some hot sauce
4-5 cloves garlic, chopped
1 tablespoon olive oil
3/4 cup orange juice
Juice of 1-2 limes
5 slices bacon, chopped
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 teaspoon thyme
1/8 teaspoon crushed red chiles
2 cups white rice, uncooked
1 can diced tomatoes
1 can kidney beans
2 cans coconut milk
salt and pepper to taste

Steps:

Mix all marinade ingredients together in a small bowl. Make several X's on the fat side of the pork shoulder. Pour marinade over pork. Cover and refridgerate.
Marinate it for several hours or overnight.
When ready to cook, preheat oven to 450 degrees. Cook pork uncovered for 20 minutes at 450 degrees. Lower oven to 325 and cook for 3-4 hour or until pork is fork tender. Shred or slice up and serve over rice.
In a large skillet, brown the bacon and remove from pan. Save 1/4 cup bacon grease and saute onions, pepper, and celery until tender. Add thyme and crushed red chiles, stir well. Add tomatoes, uncooked rice, and kidney beans. Add coconut milk and a little water (about 1/2 cup). Bring to boil and then turn down heat to medium low.
Cover and simmer for 20-25 minutes or until rice is tender.

Caribbean Pork and Jasmine Rice image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 11

1 cup uncooked jasmine rice
1 pound pork tenderloin
1 small red onion, coarsely chopped
1 teaspoon Caribbean jerk seasoning
1 medium sweet potato, peeled, cut lengthwise in half, then cut crosswise into 1/8-inch slices
1/2 cup water
1 cup snow (Chinese) pea pods (4 ounces)
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1/4 cup lime juice
2 tablespoons honey
2 teaspoons cornstarch

Steps:

Cook rice as directed on package.
While rice is cooking, cut pork cross-wise into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork, onion and jerk seasoning; stir-fry 3 to 4 minutes or until pork is brown.
Stir in sweet potato and water. Cover and cook over medium heat 5 minutes. Stir in pea pods and pineapple chunks. Cook 2 minutes, stirring occasionally.
Mix reserved pineapple juice, lime juice, honey and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with pork mixture.

Nutrition Facts : Calories 455, Carbohydrate 75 g, Cholesterol 65 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg