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Glazed Pork Rice and Peas
A glazed Caribbean rice and peas with simmered pork shoulder, plantain and sweet potato, finished with allspice and thyme, served over fried plantain.
Ingredients
Instructions
Season the pork shoulder and simmer it over medium-high heat until well browned, about 5 minutes.
Add the plantain and sweet potato, cooking until softened, about 5 minutes.
Stir in the allspice and thyme for a final minute.
Fry the extra plantain separately until golden.
Let the pork simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the fried plantain, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
