INGREDIENTS

INSTRUCTIONS

Marinate the pork with the Caribbean light pork spice.  Soak the peas
in lots of cold water and change it twice. If you use  pigs' tails also
soak them. Heat half the oil and butter in a pan.  Add the onions and
sweat till they are soft. Add the garlic and sweat  for a further
minute. Add the Scotch bonnet, tomatoes, red pepper,  peas, bacon or
hog and cover with water.  Simmer for 1 hour on the side of the stove
till the peas and the  bacon are very soft.  Take out the bacon, remove
the rind and cut into fine dice. Add the  rice and coconut cream to the
remaining peas. Cook under a lid on the  side of the stove till the
rice is cooked and all the water has been  absorbed.  Add the spring
onions and adjust seasoning. Meanwhile, put some  cloves of garlic and
olive oil in some foil and roast in the oven.  Cook the fillet of pork
in the remaining oil and butter for  approximately 10 minutes in a
preheated oven of 200C and rest for 5  minutes.  Take some cherry
tomatoes, cut them in half and stew them with salt  and pepper on a
baking tray. Rub them with thyme. Then warm them up  in a saucepan with
some olive oil. Place the rice in the middle of  the plate. Slice the
fillet of pork and arrange around it. Pour the  tomatoes around the
edge. Arrange the roasted garlic and sprinkle  some spring onions on
the top.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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