Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
