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Caribbean Pork
Caribbean Pork is a modern Caribbean recipe for a classic barbecue dish of pork loin chops in a sugar, coconut, orange juice and rum marinade that's served with coconut rice. The full recipe is presented here and I hope you enjoy this classic Caribbean version of: Caribbean Pork.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Pork RecipesCaribbean Recipes
Caribbean Pork: Classic Caribbean recipe for a barbecue dish of pork loin chops in a sugar, coconut, orange juice and rum marinade that's served with coconut rice.
Ingredients:
4 pork loin chops
4 tbsp dark muscovado sugar
4 tbsp orange juice (or pineapple juice)
2 tbsp dark rum
1 tbsp desiccated coconut
1/2 tsp ground cinnamon
mixed salad leaves, to accompany
For the Coconut Rice:
225g basmati rice
450ml water
150ml coconut milk
4 tbsp raisins
4 tbsp roasted peanuts (or cashew nuts)
salt and freshly-ground black pepper, to taste
2 tbsp desiccated coconut, toasted
Method:
Trim any excess fat from the pork, then arrange the meat in a shallow, noon-reactive, dish.
Mix together the sugar, fruit juice, rum, coconut and cinnamon in a bowl, then stir until the sugar dissolves. Pour this mixture over the pork and set aside to marinate in the refrigerator for at least 2 hours.
Remove the pork from the marinade (reserve the liquid) and set on the greased rack of a barbecue. Cook for between 15 and 20 minutes, turning frequently and basting with the reserved marinade as you do so.
In the meantime, prepare the coconut rice. Rinse the rice under cold, running, water then place in a pan with the water and coconut milk. Bring gently to a boil then stir to combine, cover the pan and reduce the heat to a gentle simmer.
Cook the rice for 12 minutes, or until the grains are tender and all the liquid has been absorbed. Fluff the rice with a fork.
Stir the raisins and nuts into the rice, season to taste with salt and black pepper, then turn into a serving bowl and sprinkle over the toasted coconut. Serve immediately to accompany the barbecued pork.
