Porc Jambalaya

Serves: 4 | Prep Time: 20 minutes | Cooking Time: 1 hour

Ingredients

• 450g (1lb) lean porc fillet (½" cubes)
• 15ml (1 tbsp) oil
• 4 thick spicy sausages
• 1 onion, sliced
• 2 garlic coves, crushed
• 30ml (2 tbsp) jerk seasoning
• 225g (8 oz) long grain rice
• a can of chopped tomatoes
• 600ml (1 pint) stock
• 15ml (1 tbsp) tomato purée
• 1 red pepper, de-seeded and finely diced
• 1 yellow pepper, de-seeded and finely diced
• 5 spring onions, finely sliced
• 1 red chilli, de-seeded and chopped (optional)
• 30ml (2 tbsp) fresh coriander

Method

1. Heat 15ml (1 tbsp) oil in a large saucepan.
2. Add 1 onion and garlic, and cook for 2 minutes until softened.
3. Add 4 thick spicy sausages and brown. Remove and cool slightly, cut into 3.
4. Add 450g (1lb) lean porc fillet and cook until browned.
5. Add 30ml (2 tbsp) jerk seasoning and cook for a further minute.
6. Add 225g (8 oz) long grain rice and stir until coated in the spices.
7. Pour in chopped tomatoes, stock, tomato purée, and red and yellow pepper.
8. Stir well, cover and simmer for 30 minutes, stirring occasionally (you may need to add extra liquid if sticky).
9. Uncover for a further 10-15 minutes until thickened, and add 5 spring onions, 1 chilli, seeded and chopped, and 30ml (2 tbsp) fresh coriander.

Serving suggestion: serve with crusty bread and extra steamed vegetables if you wish.

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