Caribbean Jerk Pork With Squash Recipe | Food

Quick suppers Caribbean jerk pork with butternut squash wild rice recipe

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Date Published:: 25/09/2007

Caribbean spices make a delicious change from the kind usually eaten, and this jerk pork recipe shows the cuisine at its best.

Serves 4
Ready in 25 minutes

Ingredients

4 tbsp mild Jamaican jerk marinade (we used Walkerswood, from supermarkets)
150g low-fat natural yogurt
4 pork chops
200g Tilda Basmati & Wild Rice
1 small butternut squash, peeled, deseeded and diced
Handful of parsley leaves
Lime wedges, to serve (optional)

Method: How to make caribbean jerk pork with squash

1. Preheat the grill to high. In a wide bowl, mix the jerk marinade with the yogurt. Add 4 pork chops, coat in the mixture and set aside for 10 minutes.

2. Meanwhile, bring a large pan of salted water to the boil. Stir in the rice and simmer for 8 minutes.

3. Place the chops on a grill rack and cook for 8-10 minutes, turning halfway, until just cooked and lightly charred.

4. Meanwhile, add the squash to the rice, and simmer for a further 12 minutes, until the rice and squash are cooked. Drain well, tip back into the pan and season with plenty of freshly ground black pepper. Stir in a handful of parsley leaves and divide between 4 plates. Top with a pork chop and serve with lime wedges, if you like.

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