• 4servings
  • 120minutes
  • 549calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B3
MineralsCopper, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 1kg pork shoulder , cut into large chunks

  3. 2 onions , sliced

  4. 2 tbsp Jamaican jerk seasoning or paste

  5. 1 x 400g tin of chopped tomatoes

  6. 1 garlic clove , finely sliced

  7. 1 red chilli , deseeded and finely sliced

  8. 300g spring greens or kale, shredded

  9. steamed basmati rice , to serve

Instructions Jump to Ingredients ↑

  1. Heat the oven to 150C/fan 130C/gas 3. Heat 1 tbsp of oil in a large, flameproof casserole and add the pork. Fry until browned all over, then remove with a slotted spoon.

  2. Add 1 tbsp oil and the onions to the pan and cook for 5-6 minutes, stirring occasionally, until golden and caramelised. Add the jerk seasoning or paste and cook for 1 minute.

  3. Return the pork to the pan and pour over the tomatoes. Season and mix well. Cover and transfer to the oven. Cook for 2 hours, until the pork is tender.

  4. Heat 1 tbsp oil in a large frying pan. Add the garlic and chilli and stir-fry for 1 minute, then add the greens. Season and stir-fry for 3-4 minutes, until tender. Serve with the pork and some basmati rice if you like.


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