False Pigs' Tails With Yellow Peas Rice Recipe
Servings: 1
Ingredients
- 1 x 1 kilogram f pork, all fat removed
- 2 Tbsp. Caribbean light pork spice
- 800 gm Peas, yellow
- 1/2 dl Vegetable oil
- 50 gm Butter
- 2 x Onions, peeled and minced
- 1 x Red pepper, minced
- 3 x Cloves garlic, peeled and minced
- 2 x Scotch bonnet
- 10 x Cherry tomatoes
- 200 gm Smoked bacon or possibly smoked hog, (or possibly if you are a fan, pigs' tails)
- 1 dl Coconut cream
- 500 gm Rice
- 6 x Spring onions, finely minced
- 1 x Yam Salt and pepper
- 6 x Cloves garlic
Directions
- Marinate the pork with the Caribbean light pork spice.
- Soak the peas in lots of cool water and change it twice. If you use pigs' tails also soak them. Heat half the oil and butter in a pan. Add in the onions and sweat until they are soft. Add in the garlic and sweat for a further minute. Add in the Scotch bonnet, tomatoes, red pepper, peas, bacon or possibly hog and cover with water.
- Simmer for 1 hour on the side of the stove until the peas and the bacon are very soft.
- Take out the bacon, remove the rind and cut into fine dice. Add in the rice and coconut cream to the remaining peas. Cook under a lid on the side of the stove until the rice is cooked and all the water has been absorbed.
- Add in the spring onions and adjust seasoning. Meanwhile, put some cloves of garlic and extra virgin olive oil in some foil and roast in the oven. Cook the fillet of pork in the remaining oil and butter for approximately 10 min in a preheated oven of 200C and rest for 5 min.
- Take some cherry tomatoes, cut them in half and stew them with salt and pepper on a baking tray. Rub them with thyme. Then hot them up in a saucepan with some extra virgin 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.
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