Jerk Pork Stew with Gungo Peas Rice

Ingredients

• 600 g pork shoulder, diced
• 300 g long-grain white rice
• 400 g tinned gungo peas (pigeon peas)
• 3 tbsp jerk seasoning paste
• 400 ml coconut milk
• 4 spring onions
• 3 fresh thyme
• 3 garlic cloves
• 2 tbsp vegetable oil

Method

1. 1

   Coat the diced pork in the jerk seasoning paste and leave to marinate for at least 20 minutes.

2. 2

   Heat the oil in a large pan over high heat. Brown the pork in batches for 5 minutes, then set aside.

3. 3

   Add the sliced spring onions and crushed garlic to the pan and cook for 2 minutes. Return the pork, add the thyme and 300ml water. Cover and simmer for 30 minutes until tender.

4. 4

   Meanwhile, put the rice, coconut milk, drained gungo peas and 200ml water in a saucepan with a pinch of salt. Bring to the boil, then cover and cook on the lowest heat for 18 minutes.

5. 5

   Uncover the pork stew and cook for a further 5 minutes to reduce the sauce.

6. 6

   Fluff the gungo peas rice and serve with the jerk pork stew on top.