Jamaican Curried Pork with Rice and Peas
Tender pieces of pork simmered in a rich, aromatic Jamaican curry sauce, served alongside the quintessential Jamaican rice and peas.
🧂 Ingredients
- 2 lbs Pork shoulder(cut into 1-inch cubes)
- 3 tbsp Jamaican curry powder
- 2 tbsp All-purpose flour
- 2 medium Onions(chopped)
- 5 cloves Garlic(minced)
- 1 whole Scotch Bonnet Pepper(pierced with a fork (or to taste))
- 3 sprigs Thyme
- 1 tsp Allspice berries(crushed)
- 1 can (13.5 oz) Coconut milk
- 1 cup Water or chicken broth
- 3 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- For Rice and Peas:
- 2 cups Long-grain white rice(rinsed)
- 1 can (15 oz) Kidney beans(drained and rinsed (or 1 cup dried, soaked overnight))
- 1 can (13.5 oz) Coconut milk
- 1/2 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 1 sprig Thyme
- 1/2 whole Scotch Bonnet Pepper(pierced with a fork (optional))
- to taste Salt
👨🍳 Instructions
- 1
In a bowl, toss the pork cubes with curry powder and flour until evenly coated. Season with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes in batches, then remove and set aside.
- 3
Reduce heat to medium. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for another minute until fragrant. Stir in the crushed allspice berries.
- 5
Return the browned pork to the pot. Add the thyme sprigs, whole scotch bonnet pepper, coconut milk, and water or broth. Stir to combine.
- 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is tender. Stir occasionally.
- 7
While the pork is simmering, prepare the rice and peas. In a saucepan, combine the rinsed rice, drained kidney beans, coconut milk, chopped onion, minced garlic, thyme sprig, and pierced scotch bonnet pepper (if using). Add enough water to cover the rice by about 1 inch.
- 8
Bring the rice and peas mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Remove the thyme sprig and scotch bonnet pepper before serving.
- 9
Once the pork is tender, remove the thyme sprigs and scotch bonnet pepper from the curry. Taste and adjust seasoning with salt and pepper.
- 10
Serve the Jamaican curried pork hot over the prepared rice and peas.
💡 Pro Tips
- ✓For a deeper flavor, marinate the pork in curry powder and other spices for at least 30 minutes before cooking.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference. For less heat, remove seeds and membranes.
- ✓Ensure the rice and peas are cooked until the liquid is fully absorbed for the best texture.
🔄 Variations
- Add diced potatoes or carrots to the curry for a heartier dish.
- Serve with a side of fried plantains or a fresh green salad.