Jamaican curry pork

5 HOURS 30 MINUTES SERVES 4-6 | EASY |

A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of flavour.

vegetable oil for frying

onions 2, finely chopped

pork shoulder 1kg, fat trimmed, and diced allspice berries ground to make 2 heaped tsp medium curry powder 3 tbsp paprika (not smoked) 1 tbsp ground coriander 1 tbsp celery salt 1 tbsp garlic granules 1 tbsp thyme 4-5 sprigs, leaves picked black peppercorns ground to make º tsp garlic 6 large cloves, thinly sliced scotch bonnet chillies 1-2, pierced but left whole plum tomatoes 4, roughly chopped spring onions 4, thinly sliced RICE AND PEAS

vegetable oil 1 tbsp

onion 1, finely chopped

garlic 4 large cloves, thinly sliced long-grain rice 300g butter 25g thyme 4-5 sprigs gungo peas or kidney beans 400g tin, drained (see cook’s notes) coconut milk 300ml

• 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, 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 2Ω-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.

PER SERVING (6) 677 KCALS | FAT 28.3G SATURATES 12.4G | CARBS 58.6G | SUGARS 7.4G FIBRE 8.9G | PROTEIN 42.4G | SALT 2.1G