Caribbean Pork Patties with Coconut Rice and Mango Chutney

Get ready for a flavor-packed journey with these sweet and smoky pork patties. Seasoned with a blend of BBQ spices, cinnamon and chili powder, then seared to perfection and glazed in a glossy sauce, they’re served over creamy coconut rice with tender roasted carrots and bright mango chutney. This dish brings the perfect balance of sweet, smoky and spicy flavors to your table.

Inspired by Caribbean cuisine, this recipe is easy enough for a weeknight but impressive enough for guests. The combination of textures and tastes will have everyone asking for seconds. Let’s get cooking!

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Heat a drizzle of oil in a small pot over medium-high heat. Add rice; cook, stirring, until grains are evenly coated and almost translucent with a white center, 30-60 seconds.
2. Shake coconut milk well before opening. Add coconut milk, ⅔ cup water, a pinch of sugar and a pinch of salt to the pot. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, wash and dry produce. Trim, peel and cut carrots diagonally into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Toss carrots on a baking sheet with a drizzle of oil; season with salt and pepper. Roast on top rack until tender, 15-20 minutes.
4. In a small bowl, combine BBQ seasoning, thyme, half the cinnamon, ½ tsp chili powder, ½ tsp sugar, 1 tsp salt and pepper. In a large bowl, combine pork, panko, scallion whites, half the spice mixture, ½ tsp salt and pepper. Mix gently until combined. Form into 6½-inch-thick patties. Tip: rub hands with oil to prevent sticking.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate. Wipe out pan.
6. Heat 1 tbsp butter in the same pan over medium heat. Add remaining spice mixture; cook, stirring, until fragrant, 15-30 seconds. Stir in ketchup and ¼ cup water. Return patties to pan; turn until coated in sauce and heated through, 30-60 seconds.
7. Fluff coconut rice with a fork. Divide rice and roasted carrots between shallow bowls. Top rice with pork patties. Drizzle with any remaining glaze; top with mango chutney and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, but adjust cooking time and liquid as needed.

Can I make this dish ahead of time?

You can prepare the patties and rice in advance. Reheat gently on the stove, adding a splash of water to the glaze if needed.

What can I use instead of mango chutney?

Try a fruit chutney like peach or apricot or even a dollop of sweet chili sauce for a similar sweet-heat balance.