Curried Caribbean Pork Pasta Recipes

JAMAICAN CURRY PORK

Jamaican curry pork image

A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of Caribbean flavour

Provided by Sabrina Ghayour

Categories Dinner

Time 5h30m

Yield Serves 4-6

Number Of Ingredients 23

Ingredients

for frying vegetable oil
2 onions, finely chopped
1kg pork shoulder, fat trimmed, and diced
ground to make 2 heaped tsp allspice berries
3 tbsp medium curry powder
1 tbsp paprika (not smoked)
1 tbsp ground coriander
1 tbsp celery salt
1 tbsp garlic granules
4-5 sprigs thyme, leaves picked
ground to make ¼ tsp black peppercorns
6 large cloves garlic, thinly sliced
1-2 scotch bonnet chillies, pierced but left whole
4 plum tomatoes, roughly chopped
4 spring onions, thinly sliced
1 tbsp vegetable oil
1 onion, finely chopped
4 large cloves garlic, thinly sliced
300g long-grain rice
25g butter
4-5 sprigs thyme
400g tin gungo peas or kidney beans, drained (see notes below)
300ml coconut milk

Steps:

Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent. Add the pork, spices, thyme and black pepper, and stir well, coating the meat. Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients. Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning. Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well. Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated. Fluff the rice with a fork and serve with the curry pork and reserved spring onions.

Nutrition Facts : Calories 677 calories, Fat 28.3 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 58.6 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 8.9 grams fiber, Protein 42.4 grams protein, Sodium 2.1 milligram of sodium

SPICY PORK CURRY

Spicy Pork Curry image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g