I’ve had this recipe, from a Sainsbury’s recipe card, hanging around for ages, meaning to get ’round to cooking it. It uses leftover roast pork and, last night, I did Alberto and I a lovely tasty pork roast and so I had plenty of meat leftover. (The pork roast was delicious by the way – a nice roast pork leg joint, with plenty of crackling, and a tasty rub made of crushed sage, crushed garlic, sea salt and olive oil, which I spread over the meat. I accompanied it with roast potatoes, honey-glazed carrots and parsnips, steamed tenderstem broccoli, cheesy Brussels sprouts and steamed black cabbage. It’s possible that the remains of the rub that I used on the roast pork might’ve affected the taste of this stew slightly but it was still tasty so I don’t care!)
Serves 4 but I scaled it down for just me.
1 tablespoon of olive oil
2 red onions, cut into wedges
2 tablespoons of spicy jerk paste (I used two and a half teaspoons instead – the jerk paste I have is very spicy so I toned it down slightly.)
2 red peppers, de-seeded and sliced.
1 carrot, cut into ribbons using a vegetable peeler
200-300ml of coconut milk
390g carton of chopped tomatoes (the only carton I had in the cupboard was tomatoes with basil and garlic, but I don’t think that it made much difference to the end flavour.)
300g of leftover roast pork, cut into bite-sized pieces
100g of baby leaf spinach
1 tablespoon of chopped fresh parsley leaves
Heat the oil in a wok, add the onion wedges and cook for 5 minutes or so, until softened.
Stir in the jerk paste, peppers and carrots and cook for 10 minutes or so.
Add the coconut milk, chopped tomatoes and roast pork pieces and stir well to combine.
Bring to the boil and then turn down to a simmer and simmer for 10 minutes or so until the liquid reduces a little and thickens. Adjust the jerk paste to taste.
Stir in the spinach and chopped parsley and cook for a minute or so until wilted.
Serve with boiled rice.
Delicious with lovely flavours.