Caribbean Pork with Coconut Rice and Peas and Callaloo

Ingredients

• 4 tbsp olive oil
• 2 tbsp plain flour
• 1 tsp ground turmeric
• 150g/5oz pork loin
• 1 tomato
• ½ red pepper
• ½ yellow pepper
• ½ green pepper
• ¼ Scotch Bonnet pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 vegetable stock
• ½ tsp jerk seasoning
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 110g/4oz can kidney beanskidney beans
• 4 tbsp coconut cream
• 200ml/7fl oz water
• 1 spring onion
• 1 sprig fresh thyme
• 1 Scotch Bonnet pepper
• pinch salt
• 170g/6oz long grain
• 1 tbsp olive oil
• 1 spring onion
• 1 small onion
• 1 tomato
• ¼ red pepper
• ¼ yellow pepper
• ¼ green pepper
• ¼ Scotch Bonnet pepper
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 200g/7oz canned tomatoes
• pinch jerk seasoning
• cube, crumbled vegetable stock
• 2 tbsp coconut cream
• 200g/7oz canned callaloo or water spinach

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Coconut	1/2 cup shredded (40g)	283
Pork	100g cooked	242
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Chili	1 tsp (2.7g)	8
Water Spinach	1 cup raw (30g)	7
Black Pepper	1 tsp ground (2.3g)	6
Rosemary	1 tsp dried (1.2g)	4
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Scotch	not in our table	0
Bean	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.