three bowls of pork curry with rice and peas

Jamaican curry pork

Name: Jamaican curry pork
Total time: 5 h 30 min
Yield: Serves 4-6
Cuisine: Caribbean
Ingredients: for frying vegetable oil; 2 onions finely chopped; 1kg pork shoulder fat trimmed, and diced; ground to make 2 heaped tsp allspice berries; 3 tbsp medium curry powder; 1 tbsp paprika (not smoked); 1 tbsp ground coriander; 1 tbsp celery salt; 1 tbsp garlic granules; 4-5 sprigs thyme leaves picked; ground to make ¼ tsp black peppercorns; 6 large cloves garlic thinly sliced; 1-2 scotch bonnet chillies pierced but left whole; 4 plum tomatoes roughly chopped; 4 spring onions thinly sliced; 1 tbsp vegetable oil; 1 onion finely chopped; 4 large cloves garlic thinly sliced; 300g long-grain rice; 25g butter; 4-5 sprigs thyme; 400g tin gungo peas or kidney beans drained (see notes below); 300ml coconut milk

Sabrina Ghayour

Published: January 3, 2019 at 4:36 PM

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Serves 4-6

Easy

Total time: 5 hrs and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of Caribbean flavour. Serve with beautifully buttery rice and peas

Gluten free

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Complete the dish

Try this Jamaican curry pork, then check out our Jamaican goat curry, Jamaican oxtail stew and Jamaican beef patties. Now find out 10 things we love about Jamaican cuisine.

Ingredients

Nutrition

for frying vegetable oil
2 onions

finely chopped
1kg pork shoulder

fat trimmed, and diced
ground to make 2 heaped tsp allspice berries
3 tbsp medium curry powder
1 tbsp paprika (not smoked)
1 tbsp ground coriander
1 tbsp celery salt
1 tbsp garlic granules
4-5 sprigs thyme

leaves picked
ground to make ¼ tsp black peppercorns
6 large cloves garlic

thinly sliced
1-2 scotch bonnet chillies

pierced but left whole
4 plum tomatoes

roughly chopped
4 spring onions

thinly sliced

RICE AND PEAS

1 tbsp vegetable oil
1 onion

finely chopped
4 large cloves garlic

thinly sliced
300g long-grain rice
25g butter
4-5 sprigs thyme
400g tin gungo peas or kidney beans

drained (see notes below)
300ml coconut milk

Nutrition: per serving

kcal677
fat28.3g
saturates12.4g
carbs58.6g
sugars7.4g
fibre8.9g
protein42.4g
salt2.1g

Method

step 1

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 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
step 2

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.

Gungo or pigeon peas are the traditional bean used in the Caribbean dish rice and peas. They are available from large supermarkets – look out for Dunn’s River or Tropical Sun brands.

Discover more of our best Caribbean recipes...

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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A star rating of 5 out of 5.2 ratings

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