I have cooked this sensational recipe by Valli Little from Delicious magazine on a number of occasions and it is always a winner amongst family and friends. My son claimed this recent rendition as his new favourite! I decided to use a pork fillet because it is such a gorgeously tender cut of meat and can turn out to be quite a cheap alternative as a little goes a long way. I added some Caribbean inspired coconut rice & beans to take this exotic mix of flavours from the sublime to the ridiculous so that all that was needed was an island, a few palm trees, a Pina Colada and a gorgeous Caribbean sunset to complete the meal!
I will include the Coconut Rice & Beans recipe but if you prefer, steamed basmati rice will just cut it…….just.
Prep time: 40 Minutes Cooking time: 30 Minutes $$ Low to Medium Budget
*This recipe will need at least 1 hour to marinate but the longer the better. If you are organised make the marinade in the morning or the night before.
800gm of pork fillet (you can use pork cutlets or chicken thighs if you prefer)
For the Marinade:
1 red chilli
1 red onion, roughly chopped
2 cloves of garlic, roughly chopped
2cm piece of ginger, peeled and roughly chopped
1/2 a cup of continental parsley leaves
4 thyme sprigs
1 tsp of allspice
1/4 tsp of ground cloves
1/4 tsp of ground cinnamon
Pinch of grated nutmeg
Juice of 1 lime
2 tbs of soy sauce
1 tbs of brown sugar
2 tbs of olive oil
Sea salt and cracked black pepper
Finely sliced spring onion for garnish
For the Salsa:
Half a fresh pineapple, skin and hard core removed, thinly sliced and then finely diced
2 spring onions, finely sliced diagonally
1/2 a cup of mint leaves, finely shredded
Juice of 1/2 a lime
Sea salt and pepper
For the Coconut Rice and Beans:
Olive oil for frying
1 cup of basmati rice
1 x 400gm tin of black beans, drained and rinsed* (red kidney beans will also be fine)
1 small brown onion, finely diced
1 cup of water
3/4 cup of coconut milk
Sea salt and pepper
Place the chilli, parsley, ginger, onion, garlic and spices in a food processor and pulse a few times to get started. Remove the lid and add the olive oil, lime juice, soy, sugar and season with salt and pepper. Place the lid back on and blitz until you have a nice, moist but paste like consistency. Lay the pork fillets in a tray and pour the marinade over the top. use your hands to really massage the mixture in and then marinate for at least an hour.
Preheat the oven to 190°C
Heat a heavy based, oven proof pan (or transfer to a baking tray once browned) and add a touch of olive oil. Sear the pork on all sides until golden and then transfer to the oven for 25 minutes for medium to well. I like my pork slightly pink in the centre as I find it is too dry when over done.
Heat a large saucepan and add the olive oil and onion. Lightly fry the onion until soft and then pour in the rice. Stir to coat all of the grains in the oil and then pour in the water and coconut milk. Bring the mixture to the boil, stirring occasionally to prevent sticking and once simmering, reduce the heat to low and cover with a tight fitting lid. Simmer for 12 minutes and when the time is up, allow the rice to rest for five minutes. Remove the lid of the rice and pour in the beans. Place the pot back on a low heat and stir the beans through for a few minutes so that they heat gently. Stir continuously to prevent sticking.
Place the pineapple, mint, spring onions and lime juice in a small bowl. Season with salt and pepper and mix well to combine.
Remove the pork from the oven, cover with foil and allow to rest for 5-10 minutes before transferring to a board. Slice the pork at 2cm intervals on the diagonal and make sure you reserve the marinade to spoon over the pork when serving.
To serve, divide the rice among four serving plates and top with equal slices of the pork. Spoon over the reserved marinade and top with a delicious mound of salsa. Garnish with extra spring onions and a drizzling of extra virgin olive oil if you so desire……
* Tinned black beans can be found in gourmet food shops and some supermarkets. Red kidney beans are equally nice…