Wednesday, 20 November 2013

Sticky lime and chilli pork with rice & black beans & plantain chips.

I recently travelled to the lovely Caribbean island of Cuba and shared a collection of my favourite foods that I ate there which I entitled Cuban Food from my Cuban Holiday. This dish of sticky lime and chilli pork with black beans and plantain chips is Cuban inspired, I can't say that the pork is 100% Cuban (as it is my own recipe) but the rice and black beans is the national dish of Cuba. Moros y Cristianos (rice and beans) is eaten throughout Latin America and I have been fortunate to try this dish whilst on holiday to the Dominican Republic and Brazil; different countries have their different spin of this dish but I quite liked the Cuban version. Whilst I never ate sticky lime chilli pork when in Cuba, I certainly ate lime marinaded pork whilst in Cuba and I added the chilli and the brown sugar to add another flavour to this dish.
The majority of the Cuban dishes that I tried didn't have much chillies or spices so feel free to omit this from the recipe if this is not to your pallete. I managed to make this dish within an hour, which I consider long for a weekday meal but it certainly was worth it. You do have to soak the beans overnight as this will be easier to cook the following day. The plantain chips can be brought in any of the larger Asda supermarket stores with a World Foods aisle, look for the Caribbean/African food section and you can purchase a variety of plantain chips.
Here is how my sticky lime and chilli pork with rice and black beans and plantain chips turned out:
Sticky lime and chilli pork. 

Sticky lime and chilli pork.

For the sticky lime and chilli pork, serves 2, easily doubled
2 pork loin chops
2 birds eye chillies
2 onions
1 tbsp salt or all purpose seasoning.
1tbsp paprika
juice of half a lime
1 tbsp brown sugar.

For the Moros y Cristanos (rice and black beans), serves 4-6 recipe from Eat Cuban cookbook.  2 tablespoon of olive oil
25g bacon lardons,
1 small onion, chopped
250g long grain rice,
125g black beans
1 tablespoon finely chopped
salt and black pepper

Prepare the black beans the night before. Wash the beans, then transfer them to a bowl, cover with plenty of cold water and soak overnight. The next day, (when ready to cook) rinse the beans again and transfer to a saucepan. Pour in 1 litre of water and 1 tbsp of the olive oil, salt to taste and bring to the boil over a high heat, reduce the heat to low and simmer for 50 minutes.

Preheat the oven to gas mark 6. Marinade the pork loin chops with the chillies, salt, paprika and lime and place this within a oven dish. Add the brown sugar on top of each pork chops and cook in the oven for around 40 minutes, turning halfway through.

Whilst the black beans are boiling and the pork is in the oven, cook 250g long grain rice with around 500 ml water.  Once the black beans are cooked fry the bacon lardons over a moderate heat for 5 minutes, add the onion then add this to the black beans. You can either add the rice to the black bean mixture or place the black beans on top of the rice once on the plate.




  1. yummy and delicious meal...loved the beans :-)

  2. Really nice recipe. Thank you! I added ginger to the marinade for the pork and my pork was a loin cut into bite-size pieces. I look forward to cooking with you again Charlene.


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