Jamaican Curried Pork Belly & Gungo Peas - Pigeon Congo Peas

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can reduce additives and costs.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk lowers fat content, while evaporated milk is budget-friendly.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with fewer calories, while serranos are often less expensive.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add diced pork belly and cook until browned on all sides, about 5-7 minutes.

Remove pork and set aside, leaving the fat in the pot.

Add chopped onion, bell pepper, garlic, and ginger to the pot; sauté until softened, about 3-4 minutes.

Stir in curry powder and cook for 1 minute to release fragrance.

Return pork belly to the pot; add gungo peas, thyme, and scotch bonnet pepper.

Pour in coconut milk and soy sauce; stir to combine.

Bring to a simmer, then reduce heat to low and cover.

Cook for 1.5 to 2 hours, stirring occasionally, until pork is tender.

Adjust seasoning with salt and black pepper to taste.

Finish with lime juice and garnish with chopped green onions before serving.

Cooking Techniques

Spice Level: