6-8 Draft Belly Pork/ Large Pork Chops (use Chicken if preferred)

Ingredients: 

• 1 Fresh Lime;
•  500g/1lb Basmati White Rice; 
• 1 Avocado;
• 1 Mango; 
• 1 Papaya;
• ½ tsp coarse/cracked black pepper;
• 4  Large Tomatoes;
• ½ Scotch Bonnet Pepper finely sliced; 
• 1 Red Onion finely diced;
• 2 Teaspoons of Red Wine Vinegar;
• 3 Tablespoons Uncle Busta’s Original® – Jerk Seasoning;
• 2 Teaspoons Uncle Busta’s Original® – Hot Pepper Sauce;
• Hand sized bunch of Rocket or Fresh Coriander.

Preparing Jerk Pork:

Use 3 full tablespoons of lemon juice on belly draft/pork chops and wash gently using cold water to rinse then drain thoroughly and place in raw meat seasoning bowl.

Add 3 large tablespoons of Uncle Busta’s Jerk Seasoning to belly draft/pork chops, mix thoroughly, cover with cling film and place in fridge for 2-3hrs.  If prepared night before even better.  Uncle Busta’s Jerk Seasoning is a ‘one stop flavour shop’ (including salt), no need to add anything else!

Cooking Pork:

Prepare BBQ/Jerk Pan (you can use conventional oven).  When flame has died and only golden glow remains place belly draft/pork chops over hot coals. Cover BBQ/Jerk pan and slowly roast meat, taking care to turn regularly to prevent burning.  Cook thoroughly, until golden brown and all fat has rendered to leave crispy skin.  If using oven, place on oven rack.  Juices can be used to make a peppery Busta gravy (fiery, but delicious!).

 Preparing Rice:

Wash thoroughly to remove starch and any bad (black grains).  Place rice in stainless steel saucepan, add water above level of rice to first line on index finger (¾” to 1″).  Add small knob of butter and boil rice to the point that water has also most completely evaporated, to that which resembles a ‘dry’ bubbling volcano.  Turn heat to lowest setting, or place on smallest hob, cover and allow to gentle steam for 20 mins.  Rice grains should be ‘shelly’ not sticky like rice pudding and soft all way through when cooked.

Salsa Side Salad:

Prepare salad by slicing tomatoes, skinning and de-seeding, avocado, papaya and mango and cutting into attractive cubes.  Place all in same bowl/container with finely chopped red onion, 2-3 tsp of Uncle Busta’s Original® – Hot Pepper Sauce, red wine vinegar and mix well, being careful not to damage the fruit.  Cover well and keep refrigerated until ready to serve.

Serving: 

Use small cup/bowl, fill with rice and invert on plate to present attractive dome of rice.  Accompany with belly draft/pork chops and side salad.  Add gravy made from de-glazing juices if using oven, or add 1 Tablespoon of Uncle Busta’s Original® – Jerk Seasoning to 4/5 Tablespoons of red wine vinegar, and spoon as desired over Jerk Pork. Serve with ice-cold Shloer white Grape/Blackcurrant, or fruity White Wine if you prefer!

Serves as many as you are willing to share with!