July 23, 2021
This spicy pork curry just melts in the mouth and is full of Jamaican flavours.


Jamaican Curry Pork
  • 6 Ocho Rios Pimento berries, crushed (Buy Now)
  • 3 tbsp JCS Curry Powder (Buy Now)
  • ¼ tsp Scotch Bonnet Pepper Sauce (Buy Now)
  • 2 onions, finely chopped
  • 1kg pork shoulder, fat trimmed and diced
  • 1 tbsp paprika (not smoked)
  • 1 tbsp ground coriander
  • 1 tbsp garlic granules
  • 1 tbsp celery salt
  • 4-5 sprigs thyme
  • ¼ tsp black pepper
  • 6 garlic large cloves, thinly sliced
  • 1-2 Scotch Bonnet chillies
  • 4 plum tomatoes, roughly chopped
  • 4 spring onions, thinly sliced


  • 1 can Grace Gungo Peas (Buy Now)
  • 1 pack Grace Coconut Milk (Buy Now)
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic large cloves, thinly sliced
  • 300g long-grain rice
  • 25g butter
  • 4-5 sprigs thyme


    • Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent.
    • Add the pork, spices, pepper sauce, thyme and black pepper, and stir well, coating the meat.
    • Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients.
    • Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
    • For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft.
    • Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning.
    • Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well.
    • Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated.
    • Fluff the rice with a fork and serve with the curry pork and reserved spring onions.
    • Enjoy
    Tried this recipe?
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