Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 20 minutes
- 400g pork belly strips
For the jerk
- thumb-sized piece ginger
- 3 garlic cloves
- Zest and juice of 1 small orange
- 1 - 3 scotch bonnet chillies, depending on if you want more or less heat
- ½ tsp dried thyme
- 1 tbsp ground allspice
- 3 tbsp brown sugar
- For the mango salsa
- 1 red onion
- 1 mango
- 1 red chilli
- Zest and juice of 1 lime
- Handful of coriander, plus extra to garnish
For the rice
- 3 spring onions
- 1 tin kidney beans
- 2 packets of microwave rice
Method
- Start, by grating the ginger and garlic into a bowl. Grate in the zest of an orange and finally the scotch bonnet. Add the dried thyme, allspice, brown sugar and the juice of the orange. Season with salt and pepper and mix everything together to combine.
- Cover, the pork belly strips with about ¾ of the jerk marinade and mix to coat.
- Heat airfryer to 200°C and place the pork into the airfryer for 20 - 25 minutes
- Now, make the salsa. Finely chop ½ of the red onion and add to a bowl. Chop the remaining ingredients finely, season with salt and pepper and set aside.
- Place some oil into a frying pan. Chop the remaining ½ red onion and slice your spring onions. Add to the pan, season and stir to coat. Drain your kidney beans.
- Add the remaining jerk marinade left over from earlier to the pan, along with the packets of rice. Stir to coat everything in the jerk sauce and cook for a few minutes to heat the rice. Stir through the drained kidney beans to finish then allow everything to cook for a further 3-4 minutes until everything is piping hot.
- Serve in bowls serve the piping rice, topped with sliced pork belly, mango salsa topped with some extra coriander to garnish.
