A taste of the Caribbean will warm you up and think of holidays in the cold winter months! This delicious dish has a great depth of spice. Make no mistake, this stew is quite fiery, but with coconut milk it cuts through the heat and makes the dish creamier.
Serves: 1 x 500ml and 1 x 700ml food pots
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- 300g pork medallions, cut into 2½cm chunks
- 1tbsp olive oil
- 1tbsp jerk paste
- ½tbsp garlic and ginger paste (available in supermarkets)
- 2 sprigs of thyme, leaves removed and chopped
- 1 red or white onion
- 1 sweet potato or yam, peeled and cut into small chunks (bite-sized)
- 1 beef stock cube
- 1 green pepper, seeds removed and chopped
- 400g tin kidney beans, washed and drained
- 200ml coconut milk (light)
- Large handful callaloo (if not available use baby spinach or kale)
- Use a large bowl, mix the pork with half of each of the pastes. Toss around to coat. Add some black pepper to season.
- Heat a large casserole dish with half of the oil and tip in the pork mixture. Brown on a high heat.
- Remove the pork from the pan and set aside. Add the rest of the oil and pastes, and tip in the onions, with the thyme leaves, green pepper and yam. Stir to combine, then add the stock cube which you should crumble over the mix. Cook for 2-3 minutes.
- Add the coconut milk and a little water if needed to cover the contents of the dish. Turn to a simmer and cook until the vegetables are soft. The sauce should also be reduced a little.
- Tip in the pork, kidney beans and callaloo (or baby spinach/kale). Cook for a further few minutes until the greens have wilted. Season if required then ladle into your pots.
Calories 537, Fat 20g, Saturates 10g, Carbohydrates 48.4g, Sugar 16g, Fibre 11.7g, Protein 45g, Salt 2g