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Caribbean Style Jerk Pork Bowl

Caribbean Style Jerk Pork Bowl

with Pineapple Chutney, Slaw and Rice

Recipe Development Team
Recipe Development TeamUpdated on December 15, 2025
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Super speedy, this Caribbean Style Jerk Pork Bowl will be on your table in less than 15 minutes. Caribbean style jerk brings warming, fragrant flavour with paprika, cayenne, pimento and thyme to make sweetness, spice and heat deliciously collide together.

Allergens:
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total
Active
DifficultyEasy
serving amount

150 grams

Basmati Rice

240 grams

British Pork Mince

30 grams

Tomato Puree

50 grams

Jerk Paste

10 grams

Chicken Stock Paste

120 grams

Peas

120 grams

Coleslaw Mix

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

40 grams

Pineapple Chutney

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Energy (kJ)3460 kJ
Energy (kcal)827 kcal
Fat34.6 g
of which saturates10.8 g
Carbohydrate91.8 g
of which sugars22 g
Dietary Fibre9.1 g
Protein34.7 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Lid
•Large Saucepan
•Large Frying Pan
•Bowl

Instructions

1
  • Boil a half-full kettle.
  • Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
  • Add the rice and cook for 10-12 mins.
  • Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
2
  • Meanwhile, heat a large frying pan on medium-high heat (no oil).
  • Once hot, fry the pork mince, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and utensils after handling raw mince. Cook so it's no longer pink in the middle.
  • Once browned, drain and discard any excess fat. Season with salt and pepper.
3
  • Add the tomato puree, jerk paste, chicken stock paste, sugar and water for the sauce (see pantry for both) to the mince. Bring to the boil. Simmer until thickened, 3-4 mins.
  • Season with salt and pepper.
  • Meanwhile, in a bowl, combine the coleslaw mix, cider vinegar, sugar and olive oil for the dressing (see pantry for both).
  • Mix in a third of the pineapple chutney. Season with salt and pepper. Mix well.
4
  • Once the sauce is cooked, stir through the peas.
  • When everything's ready, share the rice, jerk pork and pineapple slaw between serving bowls.
  • Drizzle the remaining pineapple chutney over the pork to finish. 
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