Sous vide jerk pork shoulder with mango salsa and rice and peas
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Victoria Glass serves up a sumptuous sous vide jerk pork shoulder recipe with a zingy and sweet mango salsa and rice and peas on the side. Cooking the pork sous vide gives perfectly tender meat with spices that really permeate the flesh for a haunting, spicy flavour.
First published in 2017
Ingredients
Metric
Imperial
Sous vide jerk pork
- 1.5kg pork shoulder, skin removed and cut in half
- 1 tbsp of dark rum
- 5 spring onions
- 2 tbsp of garlic powder
- 2 Scotch bonnet chillies, deseeded and chopped
- 1 tsp allspice powder
- 1 tsp ground cinnamon
- 1 pinch of ground cloves
- 1/4 tsp nutmeg, freshly grated
- 2 bay leaves
- 5 sprigs of fresh thyme
- 65g of dark muscovado sugar
- 1 lime, zested and juiced
- 1 tsp ground ginger
- 1 tsp salt
- black pepper
- olive oil, to brown the meat
Rice and peas
- 400g of long grain rice
- 25g of unsalted butter
- 1 tbsp of olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 pinch of allspice powder
- 400ml of coconut milk
- 230g of black beans, rinsed (drained weight)
- 2 sprigs of thyme
- 1 Scotch bonnet chilli, left whole
- salt
- pepper
Mango salsa
- 2 mangoes, ripe, diced into small cubes
- 1 garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 3 spring onions, finely sliced
- 1 lime, juiced
- 1 handful of coriander leaves, chopped
- 1 pinch of salt
SAVE RECIPE
Equipment
- Water bath
- Bar sealer
- Large vacuum bags
- High-power blender
Method
1
Preheat the water bath to 83°C
2
Place the rum in a small saucepan and set over a gentle heat to warm through. Turn the hob off, but leave the pan on the stove top. Carefully light the rum with a lit match and leave the flames to naturally die out (about 30 seconds), to burn off the alcohol. Decant the rum into a high-power blender and add the spring onions, ginger, garlic, chillies, allspice, cinnamon, ground cloves, nutmeg, bay, thyme, sugar, lime and salt and pepper. Blitz the ingredients to a paste
- 1 tbsp of dark rum
- 1 tsp salt
- 5 spring onions
- 2 tbsp of garlic powder
- 2 Scotch bonnet chillies, deseeded and chopped
- 1 tsp allspice powder
- 1 tsp ground cinnamon
- 1 pinch of ground cloves
- 1/4 tsp nutmeg, freshly grated
- 2 bay leaves
- 5 sprigs of fresh thyme
- 65g of dark muscovado sugar
- 1 lime, zested and juiced
- 1 tsp ground ginger
- black pepper
3
Rub the mixture evenly all over the pork, transfer to a vacuum bag (or 2, depending on the size of your bags) and vacuum seal. Carefully place the bag in the water bath and cook for 16–20 hours
- 1.5kg pork shoulder, skin removed and cut in half
4
Half an hour before serving, prepare the rice. Melt the butter in a large saucepan over a medium heat and add the oil. Fry the onion until soft and golden. Stir in the garlic and cook for a minute or so before adding the allspice and rice
- 25g of unsalted butter
- 1 tbsp of olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 pinch of allspice powder
- 400g of long grain rice
5
Stir until the rice is coated in the fragrant butter, then pour over the coconut milk. Fill the coconut milk tin up with water and add that to the pan too, along with the drained black beans. Season generously and bury the thyme leaves and Scotch bonnet in the rice. Leave to cook for about 15–20 minutes, or until the rice is tender
- 400ml of coconut milk
- 230g of black beans, rinsed (drained weight)
- 1 Scotch bonnet chilli, left whole
- 2 sprigs of thyme
- pepper
- salt
6
Turn off the heat and place the lid on the pan for 5 minutes before removing the thyme and chilli and fluffing the rice up with a fork
7
While the rice is cooking, make the mango salsa by tossing all the ingredients together. Taste for seasoning and acidity – adjusting the salt and lime levels to taste – and leave to sit at room temperature
- 1 pinch of salt
- 2 mangoes, ripe, diced into small cubes
- 1 garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 3 spring onions, finely sliced
- 1 lime, juiced
- 1 handful of coriander leaves, chopped
8
Snip open the jerk pork bag and remove the meat. Pour the juices into a saucepan and reduce over a medium heat
9
Pat dry and sear each piece of pork in a hot frying pan with a splash of olive oil until the meat has a nice brown crust. Tear the meat into rustic chunks and drizzle over some of the sauce. Serve the jerk pork with the rice and peas and mango salsa
- olive oil, to brown the meat
First published in 2017
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