Caribbean Coconut Lime Pork Curry

With the signature seasonings of the Caribbean, this bright and aromatic curry is a quick take on the traditional, slowsimmered meat curries of the islands. Purple Caribbean sweet potatoes are an authentic ingredient if you can find them, though the regular orange ones add a splash of colour and taste great, too. If you don’t have Caribbeanstyle curry powder, use Indian curry powder, paste or masala blend, though you may want to reduce the amount of hot pepper added (as Caribbeanstyle curry tends not to contain hot pepper) and add an extra pinch of allspice. This amount of hot pepper adds a moderate kick of heat; turn it up or down by adding more or less Scotch bonnet or choosing a milder hot pepper. If you’re not sure, use less and serve some Caribbean hot sauce at the table for those who dare. Serve with steamed rice.

1 to 2 limes

1 lb (455 g) pork tenderloin or boneless pork loin chops

Salt

2 tbsp (30 mL) canola or coconut oil

1 onion, chopped

2 cloves garlic, minced

1/2 Scotch bonnet pepper or other hot chili pepper, minced (or to taste)

1 tbsp (15 mL) minced ginger

1 tbsp (15 mL) curry powder, preferably Caribbean-style

1/4 tsp (1 mL) dried thyme

Pinch ground allspice

1 large sweet potato, about 1 1/2 lbs (680 g), cut into 3/4-inch (2-cm) chunks, peeled, if desired 1 cup (250 mL) water

1 can (400 mL) coconut milk

1/2 sweet green pepper, chopped

1/2 sweet red pepper, chopped

Chopped green onions and/or cilantro

1 Finely grate 1 tsp (5 mL) zest from 1 lime into a small bowl. Cover and set aside. Squeeze juice from 1 lime and set aside separately.

2 Cut pork tenderloin in half lengthwise, then crosswise into 1/4inchthick (5mm) slices. For pork chops, cut crosswise into 1/4inchthick (5mm) slices. Place pork in a bowl and add 2 tbsp (30 mL) of the lime juice and 1/2 tsp (2 mL) salt. Toss to evenly coat and let stand while you start cooking.

3 Heat oil in a large, deep skillet over medium heat. Add onion and cook, stirring, for 3 minutes or until starting to soften. Reduce heat to mediumlow and add garlic, hot pepper and ginger. Cook, stirring, for about 3 minutes or until onion is softened. Add curry powder, thyme, allspice and 1/2 tsp (2 mL) salt. Cook, stirring, for 1 minute.

4 Stir in sweet potatoes, water and coconut milk. Increase heat to high and bring to a boil, stirring and scraping up bits stuck to pan. Reduce heat to mediumlow, cover and boil gently, stirring once, for 10 minutes.

5 Stir in pork mixture, green pepper and red pepper. Reduce heat and simmer, uncovered and stirring often, for about 5 to 10 minutes or until just a hint of pink remains in pork and vegetables are tender. Stir in reserved lime zest and season to taste with more lime juice (squeezing the second lime, if necessary) and salt. Serve sprinkled with green onions and/or cilantro.

Serves 4

WHAT TO SERVE

Partnering Caribbean curry with heightened allspice and rich pork notes calls for a crisp wine featuring fragrant fruit and spice tones. A coolclimate Gewürztraminer delivers on all counts.

Pierre Sparr Grande Réserve Gewürztraminer VINTAGES 747600, $18.95