Caribbean Pork w/ Mango and Coconut Rice


I have been buying mangoes lately, lots of mangoes!

I prefer to eat local fruits and vegetables mostly but I can’t help myself when it comes to mangoes. I always do check them though, mangoes are one product that are often irradiated, and if they have been I don’t bother with them.

On a side note, all products that have been irradiated, by law must be labelled as so in New Zealand, so check the produce sticker.

Anyway I had a wee burst of inspiration yesterday and thought I would make something with a slightly different flavour twist to what I might normally make and I was rather happy with it, if I do say so….. of course its not traditional, but when do I ever cook traditional flavours?

Caribbean Mango Pork

400g diced pork
1 red onion – diced
3 big cloves new season garlic – crushed
1 TBSP coconut oil
1/2 tsp ground cumin
1 heaped tsp smoked paprika
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp chilli flakes
1 tsp salt
2 tsps brown sugar
1/2 tsp cracked black pepper
1 cup tomato passata
1 TBSP worcester sauce
1 mango – diced

Heat the coconut oil in a pan and saute the red onion and garlic, add the pork pieces and brown. Sprinkle over the spice mix and add a little more coconut oil if too dry. Fry for another minute to pep up the spices. Add the tomato passata and the worchester sauce. Bring to a gentle bubble on the stove and then mix in the diced mango. Allow to simmer on low heat, stirring occassionally while the rice is cooking.

For the rice:
1 cup coconut cream
1 cup water
good big pinch of salt
cracked pepper
1 cup rice

Bring the coconut cream and water to the boil in a pot with the salt and pepper. Add the rice, turn heat down to low and allow to simmer for about 10 minutes. Keep and eye on it though as the coconut cream will make it boil up and over. Check if the rice is done when all the moisture has been absorbed and add a dash more water if it needs a little more cooking. Fluff up with a fork when cooked and add a squeeze of lemon or lime juice

Serve it all up with a nice shredded salad, I made a fairly basic coleslaw with some bits and bobs from the fridge and mixed through a little whole egg mayo with a tiny grating of fresh ginger for bite.

Yum yum…. this pork would also serve up well with some tortillas or even over corn chips to be honest, its super tasty, just a little spicy and just a little sweet.



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