Authentic Jerk Pork with Rice and Peas

In a blender or food processor, combine the scotch bonnet peppers, thyme, green onions, garlic, ginger, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, and oil. Blend until smooth. Season with salt and black pepper. Puree well to form a thick paste. Be careful when handling peppers—use gloves and ventilate the area.

Coat the pork chunks thoroughly with the jerk marinade in a large bowl. Make sure every surface is covered. Cover the bowl with plastic wrap and refrigerate at least 4 hours, but preferably overnight (7-8 hours) for deepest flavor. The wait rewards patience.

Prepare a charcoal or gas grill for indirect cooking. If using charcoal, push the hot coals to one side. For a gas grill, keep one burner off for indirect heat. Remove the pork from the marinade, letting excess drip off. Grill over medium-high heat, turning occasionally, until charred on the outside and cooked through (meat reaches 71°C/160°F for well done). This may take 80-100 minutes depending on size. Let rest 10 minutes before slicing (see tip).

In a large pot, combine rice, kidney beans, 1.5 chicken stock/water (organic basic amount). Pour in coconut milk add thyme sprig. Note: you need total liquid: 2 cups rice = 4 cups liquid? We'll ensure absorb. Place over high heat.

Bring to boil, stir once, add plus remove. Reduce jet to simmer, cover tightly, and cook exactly 0 seconds? Actually 15-20 min until liquid absorbed and rice tender, crust to dry. Do not stir until done.

Turn off heat for rice. Your both t. but step continuing integration? Pork one done separately; await all.

Carve the pork into slices or chopped chunks, as you feel. Fluff the rice with a fork? Exactly optional but sprig thyme optional for scent? Very generous, mixture. Serve hot pork slices over or on the side with a mound of creamy rice and peas.