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Stewed Peas with Copperwood Salted Pork Belly

Prep Time20 mins
Cook Time3 hrs

Ingredients

  • 1 ¼ packs Copperwood Pork Salted Pork Belly (approx. 1lb)
  • 2 cups red peas
  • 1 Scotch Bonnet Pepper
  • 2 medium carrots 
  • 2 cups coconut milk
  • Spinner flour dumplings
  • 2 stalks escallion
  • 3 sprigs thyme
  • 3 tbsp flour 
  • 6 pimentos
  • 3 cloves garlic
  • Salt and pepper 

Instructions

  • Boil and drain salted pork belly in a medium size pan.
  • Place peas, pork and garlic together in the pan. Boil until peas are tender, about 1½ hour.
  • Add coconut cream, spinners, carrots and seasoning and cook for about an hour.
  • Season to taste.
  • Thicken the mix with 3 tbsp of flour combined with ¼ cup water. Strain the mixture into the stew.
  • Boil until it thickens. Serve with rice and enjoy!