Caribbean Peas and Rice with Salted Pork

Ingredients

• 250g Salted pork, diced
• 250g Dried pigeon peas (or canned, drained)
• 200g Long-grain rice
• 400ml Full-fat coconut milk
• 500ml Water
• 1 Onion, chopped
• 2 Zehen Garlic, minced
• 1/2 Green bell pepper, diced
• 1 Stiel Scallions, chopped
• 1 Zweig Fresh thyme sprig
• 1 Scotch Bonnet pepper (whole or halved, to taste)
• 1 EL Vegetable oil
• Schwarzer Pfeffer Black pepper

Instructions

1. If using dried pigeon peas: soak overnight. The next day, drain water and boil peas in fresh water for about 45-60 minutes until tender. Drain and set aside.
2. Soak salted pork in cold water for at least 30 minutes, then drain. In a small pot, cover pork with fresh water and bring to a boil. Simmer for 15 minutes to remove excess salt. Drain.
3. Heat vegetable oil in a large pot or deep skillet over medium heat. Add the cooked salted pork and fry for 5-7 minutes until lightly crispy. Remove from pot and set aside.
4. In the same pot, add onion, garlic, and green bell pepper. Sauté for 5 minutes until vegetables are softened.
5. Add the rice, cooked peas, scallions, thyme sprig, and whole Scotch Bonnet pepper. Stir well.
6. Add coconut milk and water. Return the fried salted pork to the pot. Bring to a boil, then reduce heat to very low, cover.
7. Simmer for 30 minutes without lifting the lid until the rice is cooked and liquid has been absorbed. Gently stir once after 20 minutes if needed.
8. Remove pot from heat and let rest for 5 minutes, then fluff with a fork. Season with black pepper to taste and serve (remove Scotch Bonnet pepper before serving).

Nutrition