Jamaican Curry Pork Recipe

Jamaican curry pork

  • serves 4-6
  • Easy

A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of Caribbean flavour


*This recipe is gluten-free according to industry standards



  • vegetable oil for frying
  • onions 2, finely chopped
  • pork shoulder 1kg, fat trimmed, and diced
  • allspice berries ground to make 2 heaped tsp
  • medium curry powder 3 tbsp
  • paprika (not smoked) 1 tbsp
  • ground coriander 1 tbsp
  • celery salt 1 tbsp
  • garlic granules 1 tbsp
  • thyme 4-5 sprigs, leaves picked
  • black peppercorns ground to make ¼ tsp
  • garlic 6 large cloves, thinly sliced
  • scotch bonnet chillies 1-2, pierced but left whole
  • plum tomatoes 4, roughly chopped
  • spring onions 4, thinly sliced


  • vegetable oil 1 tbsp
  • onion 1, finely chopped
  • garlic 4 large cloves, thinly sliced
  • long-grain rice 300g
  • butter 25g
  • thyme 4-5 sprigs
  • gungo peas or kidney beans 400g tin, drained (see notes below)
  • coconut milk 300ml


  • Step 1

    Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent. Add the pork, spices, thyme and black pepper, and stir well, coating the meat. Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients. Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.

  • Step 2

    For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning. Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well. Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated. Fluff the rice with a fork and serve with the curry pork and reserved spring onions.

Gungo or pigeon peas are the traditional bean used in the Caribbean dish rice and peas. They are available from large supermarkets – look out for Dunn’s River or Tropical Sun brands.

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Nutritional Information

  • Kcals 677
  • Fat 28.3g
  • Saturates 12.4g
  • Carbs 58.6g
  • Sugars 7.4g
  • Fibre 8.9g
  • Protein 42.4g
  • Salt 2.1g