Jerk spice buttered pork griskins, bean and rice salad

This salad was provided by Paula McIntyre and was demonstrated at LegenDerry Food Festival 2017.

Difficulty medium
Preparation Time
Cooking Time
Jerk Spiced Buttered pork griskins
  • 750g pork griskins
  • 50g grated ginger
  • 1 tablespoon rapeseed oil
  • 4 chopped scallions
  • 2 cloves garlic minced
  • Zest 2 limes ( keep the lime for garnish)
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 green chilli, chopped ( remove seeds if you want it cooler)
  • 2 teaspoons fresh chopped thyme
  • 250g soft butter
Bean and Rice Salad
  • 200g dried pinto beans, soaked in cold water overnight
  • 1 tin coconut milk
  • 1 tin long grain rice
  • 1 tin water
  • 1 teaspoon turmeric
  • 1 onion, chopped
  • 1 clove garlic minced
  • 1 tablespoon Broighter Gold Thai oil
  • 4 chopped scallions
  • Handful fresh coriander
  • Juice 2 limes

Main Instructions
  1. Cook the ginger, scallions and garlic in the oil until soft and golden. Add the numeg and allspice and cool.
  2. Blend with the butter, lime zest, chilli and thyme,
  3. Heat a grill pan and cook the chicken breast to mark and cook through.
  4. Place cooked chicken thighs and drumsticks in another pan and baste both with the butter – be generous you can freeze what you don’t use.
Bean and Rice Salad Instructions
  1. Boil the pinto beans in water and drain.
  2. Fry the onion and garlic in the oil until soft. Add the turmeric, coconut milk, rice and water. Cover and simmer for about 12 minutes or until rice has absorbed.
  3. Allow to cool.
  4. Mix in the pinto beans, scallions and lime juice. Mix in the coriander.
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