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Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Sous vide jerk pork shoulder with mango salsa and rice and peas

by
Victoria Glass
Jerk pork shoulder with mango salsa and rice and peas

PT1H

PT

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Ingredients

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Equipment

  • Water bath
  • Bar sealer
  • Large vacuum bags
  • High-power blender

Method

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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
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
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
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
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
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
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Victoria Glass Profile Picture
Victoria Glass

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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