London Jerk Rice Bowl Recipe

Season and roast

Preheat oven to 180°C (350°F). In a large bowl, toss the cubed pork with 2 tbs olive oil, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1.5 tsp smoked paprika until evenly coated. Spread the meat on a roasting tray in a single layer (use a rack if available). Roast for 1–1¼ hours, turning halfway, until the meat reaches 75°C (165°F) internal and the edges are browned and slightly crisp.

Shred and finish

Remove meat from oven and let rest 10 minutes. Using two forks (or with gloved hands), shred the meat into thin strips. If you like a more charred flavour, toss shredded meat in a hot skillet for 3–4 minutes with a splash of oil to crisp the edges before saucing.

Blend the jerk

In a blender or food processor combine the scotch bonnet peppers (seeded if you want milder heat), chopped green onions, thyme leaves, garlic, ginger, dark rum (if using), soy sauce, lime juice, brown sugar, allspice, cinnamon, 2 tbs oil, 1 tsp smoked paprika and ¾ tsp salt. Blitz until very smooth, scraping down sides as needed. Taste and adjust salt, sugar or lime as desired. The sauce should be thick but pourable.

Cook to deepen flavour (optional)

For a more developed, less raw flavour, pour the blended mixture into a small saucepan and simmer over medium-low for 6–8 minutes, stirring, until slightly reduced and aromatic. Cool to room temperature before using.

Reserve

Reserve about half the sauce to toss with the shredded doner meat and keep the rest to drizzle over bowls.

Cook rice

Rinse 2 cups rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 4 cups water or stock and ½ tsp salt. Bring to a boil, stir once, reduce heat to low, cover and simmer for 15 minutes (or per package instructions). Remove from heat and let rest, covered, 10 minutes.

Finish rice

Fluff rice with a fork, stir in 1 tbs olive oil and the frozen peas or mixed veg (if using) to warm through. Adjust seasoning with a little salt if needed.

Sauce the meat

Place shredded doner meat in a bowl and toss with about half of the prepared London Jerk Sauce (use more or less to taste) until evenly coated. If you reserved sauce warm, gently reheat briefly; if cold, allow meat to rest 5 minutes to absorb flavours.

Crisp option

To add texture, quickly pan-sear the sauced shredded meat in a hot skillet for 2–3 minutes to caramelize the edges.

Make yogurt sauce

In a small bowl combine 1 cup Greek yogurt, 1 tbs lemon juice, 1 grated garlic clove, 1 tsp olive oil, ½ tsp salt and ¼ tsp black pepper. Stir until smooth. Fold in diced cucumber and 1 tbs chopped cilantro or parsley if using. Adjust lemon and salt to taste.

Plate the bowls

Divide warm rice among 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings from quantities above). Top each with a generous portion of London-jerk tossed shredded doner (about 200–250 g cooked meat total divided), a drizzle of reserved jerk sauce, a dollop (about 2 tbs) of yogurt sauce, pickled red onions, remaining chopped cilantro, and lime wedges on the side.

Serve

Serve immediately so the meat is warm and slightly crisp, with the cooling yogurt sauce to balance the heat of the jerk. Offer extra jerk sauce and lime wedges alongside.