Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Marinate the pork, in the fridge, overnight with the juice of 1 lime, half the garlic, half the allspice, salt and pepper.
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.
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.