Welsh Pork Jambalaya


  • 450g (1lb) lean pork fillet (½" cubes)
  • 15ml (1tbsp) oil
  • 4 thick spicy sausages
  • 1 onion (sliced)
  • 2 garlic coved (crushed)
  • 30ml (2tbsp) jerk seasoning
  • 225g (8oz) long grain rice
  • Can chopped tomatoes
  • 600ml (1pt) stock
  • 15ml (1tbsp) tomato purée
  • 1 red pepper (deseeded and finely diced)
  • 1 yellow pepper (deseeded and finely diced)
  • 5 spring onions (finely sliced)
  • Red chilli (de-seeded and chopped) (optional)
  • 30ml (2tbsp) fresh coriander


  1. Heat 15ml (1tbsp) oil in a large saucepan.
  2. Add 1 onion and garlic, and cook for 2 minutes until softened
  3. Add 4 thick spicy sausages and brown. Remove and cool slightly, cut into 3.
  4. Add 450g (1lb) lean pork fillet and cook until browned.
  5. Add 30ml (2tbsp) jerk seasoning and cook for a further 1 minute.
  6. Add 225g (8oz) long grain rice and stir until coated in the spices.
  7. Pour in chopped tomatoes, stock, tomato purée, and red and yellow pepper.
  8. Stir well, cover and simmer for 30 minutes, stirring occasionally (may need to add extra liquid if sticky).
  9. Uncover for a further 10-15 minutes until thickened, and add 5 spring onions,1 chilli, seeded and chopped, and 30ml (2tbsp) fresh coriander.

Recipe Information

  • Serves : 4
  • Cooking Time : 1 hour approx.


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales