vehicleibbean pork with coconut rice, peas, and callaloo

Cooking : time 30 mins to 1 hour

Ingredients

For the coconut rice and beans
100g/3%26frac12;oz long grain rice, rinsed
200ml/7fl oz hot chicken stock
100g/3%26frac12;oz creamed coconut, grated
100g/3%26frac12;oz dried kidney beans, soaked in nippy water overnight and rinsed, cooked according to packet instructions
For the vehicleibbean pork
1 tbsp extra virgin olive oil
%26frac12; brown onion, finely chopped
%26frac12; red onion, finely chopped
2 garlic cloves, finely chopped
1 spring onion, finely chopped
2cm/%26frac34;in slice ginger, grated
1 Scotch Bonnet pepper, seeds removed, finely chopped
1 tsp soft brown sugar
3 tbsp tomato pur%26eacute;e
1 tbsp jerk seasoning
300g/11oz pork shoulder, bone removed, meat cut into large slices
200g/7fl oz canned chopped tomatoes
%26frac12; lemon, juice only
salt and freshly ground black pepper
For the callaloo
1 tbsp extra virgin olive oil
1 garlic clove
2 large handfuls callaloo (or water spinach)
salt and freshly ground black pepper

Method

1. For the coconut rice and beans, place the rice into a pan, cover with the hot chicken stock and bring to the boil. cutrearon the heat, cover with a lid and simmer gently for 15-20 minutes, or until the rice is cooked through. Drain the rice, fluff it with a folk, then stir in the creamed coconut and cooked kidney beans.
2. For the vehicleibbean pork, heat the oil in a frying pan over a medium heat, add the brown onion, red onion and garlic and fry for 2-3 minutes, or until softened.
3. Add the spring onion, ginger and Scotch Bonnet pepper and continue to fry for 2-3 minutes, or until softened.
4. Add the brown sugar, tomato pur%26eacutee, jerk seasoning and pork slices and cook for a further 4-5 minutes.
5. Add the chopped tomatoes and simmer for 5-10 minutes, or until the pork is completely cooked through. Stir in the lemon juice and season, to taste, with salt and freshly ground black pepper.
6. For the callaloo, heat the oil in a separate frying pan over a medium heat, add the garlic and fry for 2-3 minutes, or until softened. Add the callaloo and cook for 2-3 minutes, or until wilted, then season, to taste, with salt and freshly ground black pepper.
7. To serve, spoon a portion of the vehicleibbean pork onto each of two serving plates. Spoon some of the coconut rice and beans and a spoonful of the callaloo alongside.

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