Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of pork belly into 1-inch cubes and season thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the pork belly cubes on all sides until golden brown and render some fat, approximately for 8-10 minutes, and then remove the pork belly and set aside.

3. 3

   Reduce heat to medium, add 1 chopped yellow onion to the pot, and sauté for 3-4 minutes until softened, then add 4 minced garlic cloves, 0.5 finely diced Scotch bonnet pepper (seeds removed for less heat), and 1 inch of grated fresh ginger, cooking for another 1-2 minutes until fragrant.

4. 4

   Stir in 1 teaspoon of ground allspice and 0.5 teaspoon of ground cumin, cooking for 30 seconds to toast the spices, then return the browned pork belly to the pot.

5. 5

   Pour in 1 can (13.5 oz) of coconut milk and 1.5 cups of chicken broth, adding 3 fresh thyme sprigs, bringing the mixture to a gentle simmer, then cover and cook for 1 hour, stirring occasionally.

6. 6

   Peel and slice 2 ripe plantains into 1/2-inch thick rounds, add them to the simmering stew, and continue to cook, covered, for another 20-25 minutes, or until the pork belly is tender and the plantains are soft.

7. 7

   Remove the thyme sprigs, stir in 2 tablespoons of fresh lime juice, and adjust seasoning to taste before serving.