Pork is a pretty dull, unglamorous ingredient, don’t you think? I mean, if you just started going out with someone and invited them round for dinner, you wouldn’t be cooking pork for them, you know? Well I don’t think that’s right. What do delicate fillets of salmon and juicy rib-eye steaks have that pork doesn’t?
So I’m on a journey to turn pork from bleh and bland to stylish and sexy! And I’m starting with this Caribbean pork recipe. Marinated with a sweet and spicy marinade then accompanied with a gorgeous fruity cooked salsa and nutty wild rice, I wouldn’t have second thoughts about serving this up for a romantic meal and you shouldn’t either!
It’s finally warm and light enough on an evening to start eating dinner outside. But recently, it’s also been stupidly windy. As in way too windy to eat dinner outside, no matter how light or warm it is. That’s the downside to living next to the beach, I guess.
But even though I currently can’t enjoy this Caribbean pork (which is my ultimate favourite out of all the pork recipes I’ve tried recently – I even like it more than my 30-minute pork fajitas!) outside, I can enjoy the fresh and zingy summer flavours which I’m all over right now. As if the Caribbean pork marinade wasn’t summery enough, the delicious homemade cooked salsa, bursting with succulent pineapple, sweet bell peppers, acidic tomatoes and juicy pops of sweetcorn. This is what summer is all about!
If you don’t like the idea of a cooked salsa to accompany this Caribbean pork recipe (you really should – it’s amazing!) you can try this pineapple jalapeño salsa from How Sweet it is.
You can use pork chops, pork tenderloin or slices of pork tenderloin in this recipe – I used the latter variety to make Caribbean pork tenderloin slices. Of course, the amount of marinade and the cooking time will differ according to the piece of meat you use. So if you’re not confident enough to change the amount of ingredients and cooking time, you’re best off following this recipe and using pork tenderloin slices like I did.
- 1 teaspoon dried crushed chilli
- 1/2 teaspoon dried onion powder
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground paprika
- juice of 1/2 lime
- 2 teaspoons brown sugar
- 1 teaspoon olive oil
- 2 slices pork tenderloin cut into bite-sized pieces
- 1/4 cup wild rice
- 1/2 cup + 2 tablespoons vegetable stock
- 1 teaspoon olive oil
- 1/2 onion chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1/4 cup chopped pineapple
- 1/4 cup sweet corn
- 2 tablespoons red wine vinegar
- Combine all the ingredients for the pork marinade in a small bowl. Rub the marinade all over the pork chops and place in the fridge for at least one hour to marinade.
- Place the rice in a small saucepan and pour in the vegetable stock.
- Place the pan over a high heat and bring to the boil. Leave to boil for 5 minutes before reducing the heat down to low, placing a lid on the top of the pan and leaving for 20 minutes, until all the stock has been absorbed. Remember to stir the rice often to make sure it doesn't stick on the bottom of the pan.
- Place all the salsa ingredients - except the vinegar - into a large frying pan and cook over a medium-high heat for around 15 minutes, until all the vegetables have softened up and they're just beginning to turn black on the edges.
- Stir in the red wine vinegar and leave to simmer for 5 minutes, until all the vinegar has been absorbed and has evaporated.
- Place a frying pan over a high heat and add in the marinated pork slices. Cook for about 3-4 minutes on each side, until golden brown on the outside and fully-cooked on the inside.
- To assemble, divide the rice between two bowls.
- Top each rice bed with half the pineapple salsa and finally top with the Caribbean pork.