Add more or less scotch bonnet chillies to this recipe, depending how hot you like it. You can get gungo peas (pigeon peas) in the freezer cabinet of many supermarkets these days.
For the jerk pork chops
bunch spring onions, roughly chopped
1–2 scotch bonnet chillies, depending on how hot you want it, seeds removed
6 garlic cloves
5cm/2in piece fresh root ginger, chopped
large sprig thyme, leaves only
2 tbsp red wine vinegar
2 tbsp vegetable oil
2 tbsp soft dark brown sugar
1 tbsp allspice berries, crushed
1 tsp ground cinnamon
1 tsp ground smoked paprika
freshly grated nutmeg
1 tsp freshly ground black pepper
4 large pork chops (preferably a fatty, on-the-bone cut)
1 tsp salt
For the rice and peas
1 tbsp vegetable or coconut oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 sprig thyme
400g/14oz long grain rice
100ml/3½fl oz coconut cream
200g/7oz frozen gungo peas
To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge.
When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes.
For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy.
Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork.