Try this False Pigs Tails with Yellow Peas Rice recipe, or contribute your own.
Suggest a better descriptionMarinate 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.
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Serving Size: 1 Serving (2890g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2456 | ||
Calories from Fat: 431 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 107.5mg | 33 % | |
Sodium 520.7mg | 18 % | |
Potassium 3719.1mg | 98 % | |
Total Carbohydrate 458.8g | 135 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 442.3g | ||
Protein 47.1g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2456
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