Caribbean · Side

Fiery Pork Pilaf with jerk and allspice

This Caribbean Pilaf leans on jerk and allspice to do the heavy lifting. We stir-fry the Pork for real depth, then bring it together in one pan.

4.4 from 3,384 cooks

Prep10 min

Cook25 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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