JAMAICAN CURRY PORK with RICE & PEAS

INGREDIENTS:

• 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

DIRECTIONS: 

• 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.
• Enjoy