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Jerk-rubbed pork with rice and peas and pineapple slaw recipe

Jerk-rubbed pork with rice and peas and pineapple slaw recipe

14 ratings

Why not try this fun Caribbean-inspired twist on roast pork for your next Sunday roast? Using a Tesco Finest crackling pork loin join, coconut infused rice and peas and a fresh pineapple slaw, it's the perfect summer feast recipe for the weekend. See method

  • Serves 6
  • 30 mins to prepare, 1 hr 10 mins to cook, plus marinating and resting
  • 844 calories / serving


  • 925g-1kg Tesco Finest ultimate salt-aged pork loin joint
  • 1½ tsp olive oil
  • 2 tsp jerk seasoning
  • 1 lime, cut into wedges, to serve

For the pineapple slaw

  • ½ red cabbage, finely shredded
  • 250g skinned pineapple, cut into thin batons
  • 1 red chilli, finely chopped (de-seeded if you prefer)
  • 4 spring onions, finely sliced lengthways
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 30g fresh coriander, roughly chopped, reserving a few whole sprigs for garnish
  • 1 lime, juiced

For the rice and peas

  • 250g long grain rice, rinsed well
  • 400g tin red kidney beans, drained but not rinsed
  • 2 spring onions roughly chopped
  • 1 Scotch bonnet chilli (or use another red chilli)
  • ¼ tsp ground allspice
  • 4 thyme sprigs, plus extra leaves, to serve
  • 400ml tin light coconut milk
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    49g 70%
  • Saturates

    19g 96%
  • Sugars

    9g 10%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 52.7g Protein 48.2g Fibre 8.2g


  1. At least an hour before, but preferably the day before, marinate the pork. Using a sharp knife, carefully slice off the skin, keeping a decent layer of fat on it if you can, and set aside on a plate, uncovered, in the fridge. Rub the meat all over with the oil, then the jerk seasoning, then place in an airtight container and marinate – at room temperature if it’s only an hour; in the fridge for any longer.
  2. When ready to cook, preheat the oven to gas 4, 180°C, fan 160°C. Wrap the pork in foil, leaving a little room for the air to circulate inside, then place on a baking tray. Roast for 1 hour for a 1kg joint. Remove from the oven and rest, still wrapped in the foil, for 20-30 mins.
  3. Meanwhile, make the slaw by mixing everything together and seasoning well. Set aside at room temperature so the flavours can mingle.
  4. Once the pork is cooked and out, turn the oven up to gas 9, 250°C, fan 230°C. Season both sides of the pork skin with salt and place on a baking tray, skin-side up. Roast for 30 mins, or until crisp and deep golden.
  5. Meanwhile, make the rice and peas. Put all the ingredients in a large, tightly lidded saucepan, then half fill the coconut milk tin with water and add that. Stir, bring everything to a simmer, then bubble for 1 min. Put the lid on, turn the heat down as low as it will go and cook for 15 mins. Unwrap the foil from the pork, pour the meat juices into the rice, replace the lid and turn the heat off. Leave to stand for 5 mins, then fluff up with a fork and remove the chilli and season.
  6. Once the crackling is done, carve the pork and cut the crackling into chunks. Serve the meat with the rice and slaw, some coriander sprigs and extra lime wedges for squeezing over the pork.

Tip: The longer you give the pork to marinate, the better it will taste, so leave it overnight if you can

See more Pork recipes

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