Stew Peas Pork Tails
Stew Peas Pork Tails is a delicious Caribbean dish made with stewed red kidney beans, pork tails, and a variety of seasonings and spices. It's a flavorful and hearty meal that is popular in Jamaica and other Caribbean countries.
Ingredients
- 3 pounds pork tails cured, can use unsalted pork tails
- 1 pack red kidney beans
- 1 stalk scallion
- 1 sprig thyme
- 1/2 tablespoon ground allspice
- 3 tablespoons coconut powder
- 3 cloves garlic crushed
- 1 medium bell pepper chopped
- 1 pod Scotch bonnet pepper
- 1 medium onion sliced
- 1 medium carrot (optional), sliced
- 1 cup all purpose flour
- 1 pinch ground black pepper
- 1/2 tablespoon ground ginger
Instructions
Prepare Pork tails:
- Cut pork tails in chunks. Desalt pork tails overnight in refrigerator in a bowl of water.
- On the day of making stew, pour off water and desalt further by bringing pork tails to a boil in a pot of water then pour off water.
- Do this 2 times or until enough salt is removed.
Prepare red peas (kidney beans):
- Wash and soak red peas overnight in cold water in refrigerator.
Cook:
- Add pork tails and red peas to a pressure cooker. Add enough water to just cover pigtails. Pressure cook for about 20 minutes then check if pork is cooked. Pork tail is cooked when a fork can just pass into meat. If uncooked keep pressuring for 10 minutes interval and check for doneness.
- With the pressure cooker uncovered finish cooking beans until soft.
Make spinners:
- While meat is being pressured prepare "spinners" which are small rolled dumblings. Add small portions of water to cup of flour until dough is soft but not wet. Pinch small portion of dough and roll between the palm of the hands. A plastic hand glove makes the process easier. Make as many spinners as desired.
Combining ingredients:
- When peas and pork tails are cooked then add spinners. Next add coconut powder and cooked for 10 minutes.
- Add thyme, scallion, onion, bell pepper, pimento, garlic, black pepper, ginger and Scotch bonnet pepper.
- Simmer for 10 minutes or until 'spinners' are cooked. Usually additional salt will not be needed since some is retained in the pork tails.
- Serve with white rice. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Sometimes unsalted pork tails can be obtained so desalting is unnecessary. When desalting cured pork tails before pressuring ensure to dispose of desalted water and not to use for further cooking.
Nutrition
Calories: 570kcal (28%)Carbohydrates: 68g (23%)Protein: 40g (80%)Fat: 16g (25%)Sodium: 716mg (31%)Sugar: 6g (7%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
