Recipe: Left-over pork stew - caribbean style

Rating: 4.6 stars based on 1100 reviews


  • 1 olive oil
  • 2 red onions, cut into wedges
  • 2 tablespoons spicy jerk paste - see below
  • 3 mixed peppers, deseeded and sliced
  • 2 carrots, peeled and cut into ribbons using a vegetable peeler
  • 200ml coconut milk
  • 1 carton chopped tomatoes
  • 300g cooked roast pork, cut into bite-size pieces
  • 100g bag young leaf spinach
  • 14g pack fresh flat-leaf parsley
  • 300g basmati rice
  • 1 tin red kidney beans in water, drained and rinsed
  • 200g soy beans , defrosted


  • Heat the oil and butter in a large frying pan.
  • Add the onions and cook for 5 or 10 minutes until soft.
  • Stir in the jerk paste, peppers and carrots and cook for a further 10 minutes.
  • Pour in the coconut milk along with the chopped tomatoes and pork.
  • Bring to a gentle simmer and cook for 5 minutes.
  • Stir in the spinach and half of the parsley.
  • Meanwhile, cook the rice to pack instructions, then stir in the kidney and soy beans and the remaining parsley.
  • Serve the rice with the pork stew.

        For the jerk seasoning


          • 2 hot chiliies
          • 1 onion, chopped fine
          • 3 or 4 spring onions, chopped fine
          • 1 garlic clove, crushed
          • 1 tablespoon fresh thyme
          • 2 teaspoons salt
          • 1 teaspoon black pepper
          • 1 teaspoon sugar
          • 1 teaspoon allspice
          • 1/2 teaspoon cinnamon
          • 1/4 teaspoon nutmeg


          • Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.


          Started life as a Sainsbury recipe but I didn't have all the ingredients... this is what I did.... very nice it was too!


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