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Ingredients
- skinless pork shoulder 700g, cut into chunks
- limes 2, juiced
- garlic 4 cloves, very finely chopped
- ground allspice 2 tsp
- vegetable oil
- onions 2, sliced
- spring onions 2, chopped
- thyme 2 sprigs
- bay leaves 2
- clove 1
- red habanero or scotch bonnet or chilli 1
Method
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Step 1
Marinate the pork, in the fridge, overnight with the juice of 1 lime, half the garlic, half the allspice, salt and pepper.
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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.
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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.