Get ready to transform your kitchen into a tropical paradise with this mouthwatering Caribbean Pork and Jasmine Rice recipe! Imagine tender, perfectly seasoned pork swimming in a creamy coconut sauce, nestled on a bed of fluffy jasmine rice that promises to whisk you away to sun-soaked beaches and vibrant island flavors. Whether you're a seasoned home chef or a curious food adventurer, this dish is guaranteed to become your new go-to meal that combines simplicity with extraordinary taste.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin, cubed
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the pork tenderloin into bite-sized pieces, chop the bell pepper, dice the onion, and mince the garlic. This will make the cooking process smoother.
- In a large skillet or frying pan, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed pork tenderloin to the pan. Season the pork with salt and pepper to taste.
- Cook the pork for about 5-7 minutes, stirring occasionally, until it is browned on all sides. Make sure to cook it through, as pork should reach an internal temperature of 145°F (63°C).
- Once the pork is browned, add the diced onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Next, add the chopped bell pepper and curry powder to the skillet. Stir well to combine all the ingredients, allowing the curry powder to coat the pork and vegetables evenly. Cook for an additional 2 minutes.
- Pour in the coconut milk, stirring to mix everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 15 minutes, allowing the flavors to meld.
- While the pork is simmering, prepare the jasmine rice. Rinse 1 cup of jasmine rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, combine the rinsed jasmine rice with 1 cup of water. Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the saucepan. Allow the rice to simmer for about 15 minutes, or until all the water has been absorbed.
- Once the rice is cooked, remove it from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
- After 15 minutes of simmering, check the pork mixture. If the sauce has thickened to your liking, it is ready. If you prefer a thicker sauce, you can simmer it uncovered for an additional 5 minutes.
- To serve, place a generous scoop of jasmine rice on each plate and top it with the Caribbean pork mixture. Garnish with fresh herbs or lime wedges if desired.
- Enjoy your Caribbean Pork and Jasmine Rice, relishing the vibrant flavors and aromas of this delightful dish!
Tips
- Meat Preparation: For the most tender pork, make sure to cut the tenderloin into uniform, bite-sized cubes. This ensures even cooking and maximum flavor absorption.
- Curry Powder Magic: Toast the curry powder for 30 seconds in the pan before adding other ingredients to enhance its aromatic qualities and deepen its flavor profile.
- Coconut Milk Selection: Choose full-fat coconut milk for a richer, more authentic Caribbean sauce that clings beautifully to the pork and rice.
- Rice Perfection: Always rinse jasmine rice thoroughly to remove excess starch, which prevents clumping and ensures fluffy, separate grains.
- Temperature Check: Use a meat thermometer to ensure your pork reaches the safe internal temperature of 145°F (63°C) for perfectly cooked, juicy meat.
- Garnish Options: Elevate your dish with fresh cilantro, a squeeze of lime, or some chopped green onions for added freshness and visual appeal.
Nutrition Facts
Calories: 416kcal
Carbohydrates: 43g
Protein: 27g
Fat: g
Saturated Fat: 12g
Cholesterol: 30mg
