Not peas as we know them - in this case I've used gungo peas, though you could also use black beans!
First, make the jerk marinade: put into a food processor half a bunch of chopped spring onions, a scotch bonnet chilli
with the seeds removed, 3 cloves of garlic, a 2-3 cm chunk of peeled and chopped ginger, the leaves from a sprig of thyme,
a Tbs vinegar, a Tbs olive oil, a Tbs soft dark brown sugar, a Tbs crushed allspice berries, ½ tsp ground cinnamon,
½ tsp smoked paprika, a few grinds of black pepper and some grated nutmeg. Process to a smooth paste, and spread over
pork steaks (or you could use pork chops). Leave to marinate for several hours.
When ready to cook, start the rice: fry a chopped shallot in a little oil until translucent, then add a chopped clove
of garlic, a sprig of thyme and a cup of basmati rice. Stir until the rice is shiny with the oil, then add a cup of
coconut milk and enough water just to cover the rice by a few mm. Season well, bring to a simmer, cover and cook gently
for 10 minutes. Stir in a drained tin of gungo peas (or frozen gungo peas if you can find them) and cook gently for another
few minutes, until the rice is cooked and most of the liquid absorbed. Let rest, covered, for a few minutes.
To cook the pork steaks, heat a griddle pan to very hot, and sear the pork on both sides, until cooked to your liking,
3 – 5 minutes each side, depending on thickness. Stir some chopped parsley into the rice and serve alongside the pork.