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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