Call Us: +1-212-851-9172

Jamaican curry pork

A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of Caribbean flavour. Serve with beautifully buttery rice and peas.


  • 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

Recipe Direction :

  • STEP 1

    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.

  • STEP 2

    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.