This spicy pork curry just melts in the mouth and is full of Jamaican flavours.
- 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
RICE AND PEAS
- 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.
- RICE AND PEAS
- 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.