About this recipe: A Jamaican classic. The meat is slowly braised in its own juices to create the most tender pork. The potato and peppers add dimension to the dish. Serve with rice or bread.
This dish cooks itself and cannot be rushed. Allow time for the meat to tenderise during cooking.
Use boneless shoulder for an even more tender meat. This joint contains more fat than loin so use less oil when frying off and scoop off excess oil during cooking.
What a great curry - 13 Oct 2011
Excellent Recipe. You must do it! - 06 Mar 2012
Nice and easy to make, and I found it yesterday, whilst looking for a recipe for today, so was able to give the marinade a full 30 hours to work its magic. Very tasty, though I thought quite mild, next time I cook it(and there will definitely be a next time) I'll increase quantity of ginger and chili I use. The one thing I did not like was that the sauce was thin, next time I'll thicken it with cornflour or instant mashed potato. The one change I made was using belly of pork, I know it is unhealthy but slow cooked belly that melts in your mouth is my idea of heaven. Aerved the curry with steamed jasmine rice and a side dish of pak choy stir fried with garlic in mustard oil and then quickly braised with a bit of stock and some quartered cherry tomatoes. - 19 Sep 2013