• 700g skinless pork shoulder, cut into chunks
  • 2 limes, juiced
  • 4 cloves garlic, very finely chopped
  • 2 tsp ground allspice
  • vegetable oil
  • 2 onions, sliced
  • 2 spring onions, chopped
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 clove
  • 1 red habanero or scotch bonnet or chilli


  • STEP 1

    Marinate the pork, in the fridge, overnight with the juice of 1 lime, half the garlic, half the allspice, salt and pepper.

  • STEP 2

    Heat the oven to 160C/fan 140C/gas 3. Remove the pork from the marinade and pat dry with paper towels. Heat 2 tbsp oil in a large, heavy pan over a medium–high heat, fry the pork until it is browned all over.Add the onions, spring onions, the remaining allspice, salt and pepper, stir and brown for a few minutes.

  • STEP 3

    Add the juice of 1 lime, the remaining garlic, thyme sprigs, bay leaves, clove, the whole chilli and 125ml water. Cover and put in the oven for 2 hours, until the meat is very tender. Serve with stewed pigeon peas and rice, or a vegetable gratin.


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