Caribbean pork stew

  • Serves 4
  • Prep: 15 minutes
  • Cooking: 20 minutes
  • Total: 35 minutes

Jazz up leftover roast pork with this spicy, crowd-pleasing number


  1. Heat the oil in a large wok or frying pan. Add the onions and cook for 5 mins until soft. Stir in the jerk paste, peppers and carrots and cook for 10 minutes.
  2. Stir in the coconut milk, tomatoes and roast pork. Bring to a simmer; cook for 5 minutes. Stir in the spinach and half the parsley.
  3. Meanwhile, cook the rice to pack instructions. Stir in the kidney beans and the remaining parsley and serve with the stew.