Belizean Food: A quick and easy recipe for Pork chilli
I’ve been in Belize now for a month, can you believe it? (Belieze it? sorry) And after the incredibly warm and friendly people, the food is my second favourite thing. It is INSANELY good. The flavours and this weather are a winning combo and I have loved discovering their dishes so much.
Chicken and pork are the most common meats available where I am in Placencia so I generally cook with them the most. But travelling to this new country and tasting Belizean food produce will always be a bit of an experiment and I had no idea what the mince would be like! I got some to try and...it was incredible. I decided to make pork chilli with this quick and easy recipe and my gosh it was so juicy and flavourful been though I only cooked it for 25 minutes - normally I like to leave a chilli to stew for hours!
I served it with some rice but cooked it Belizean style in coconut milk with a pinch of dried thyme and coriander stalk and it just made the whole thing come together beautifully. Adding thyme to your coconut rice may seem odd but trust me, it’s an incredible flavour combo. By the way, if you're looking for a good rice and beans recipe, try mine here.
Anyway, without further ado, a quick and easy recipe for pork chilli...
Pork chilli recipe
For the pork seasoning (keep any extra for future):
Make a little bowl with 1 tsp of the following:
And a pinch of salt
And then you will need the following for the pork chilli:
300g pork mince
1 can kidney beans, drained
1 small onion
2.5 tbsp chilli seasoning
4 tbsp tomatoes purée
1 tbsp chicken bouillon in 1 cup/8fl oz water
And finally for the coconut rice:
1 tsp coconut oil
1 cup basmati rice
2 cups coconut milk
1 tsp dried thyme
1 tbsp coriander stalk
Extra water if necessary.
Dice the onion and fry in neutral oil (like canola) until softened and then add the pork mince. Allow to brown before adding the seasoning and kidney beans. Stir through until fragrant and then add the tomato purée, bouillon and water. Leave to sizzle.
Meanwhile, make the rice. In a pot, heat a tsp coconut oil and then add the thyme and rice, allowing it to toast for a minute. Add the coconut milk (if you want you can use just use one can and top up the second cup with water) and bring it to the boil. Turn down the heat, cover and simmer for approx 25 mins or until cooked, adding more liquid if necessary. Fluff with rice with a fork, season with salt and stir through some chopped coriander stalk.
Now we are ready to serve. Spoon some rice into bowls and top with the juicy pork chilli and some more fresh coriander leaves. Add hot sauce by Belizean legend Marie Sharps if you want some extra spice.
Enjoy! Be sure to tag me on Instagram if you make this and take a snap of it. And if you're looking to improve your food styling and photography then look no further than my new ebook STOP THE SCROLL, find out all about it here