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Caribbean Pork

with Sweet Potato Stew
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
773 kcal
Protein
: 
21.5g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 carton(s)

Red Kidney Beans

1 sachet(s)

Chicken Stock Powder

1 grams

Coriander

150 grams

Basmati Rice

200 milliliter(s)

Coconut Milk

2 tsp

Caribbean Adobo

1 carton(s)

Tomato Passata

1 unit(s)

Sweet Potato

1 unit(s)

Lime

300 grams

Slow Cooked British Pork

Not included in your delivery

100 milliliter(s)

Water

300 milliliter(s)

Water for the Rice

Energy (kJ)3232 kJ
Energy (kcal)773 kcal
Fat19.3 g
of which saturates16.7 g
Carbohydrate123.4 g
of which sugars15.4 g
Dietary Fibre17.6 g
Protein21.5 g
Salt1.2 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Cut the sweet potato into small 1cm chunks (no need to peel). Separate the coriander leaves from the stalks by twisting and tearing the bunch in half. Roughly chop the leaves, finely chop the stalks. Keep both separate. Zest the lime, then chop in half. Drain and rinse the kidney beans in a colander.

2

Heat a splash of oil in a saucepan on medium heat. Add the sweet potato and coriander stalks, cook for 3 mins. Add half the Caribbean adobo spice mix, stir and cook for 1 minute more before adding the water (amount specified in the ingredients list for the stew), coconut milk, tomato passata and half the chicken stock pot. Stir to dissolve the stock pot then lower the heat. Simmer until the sweet potato is tender, 15 mins.

3

Meanwhile, in a second saucepan pour the boiling water (amount specified in the ingredients list for rice) into a saucepan and add the leftover stock pot. Stir to dissolve, then add the rice amd cover with a lid. Cook on medium heat for 10 mins then remove from the heat. Leave the rice to finish cooking in its own steam for another 10 mins. Heat your grill to its highest setting ready for the pork.

4

Sprinkle half the Caribbean adobo spice on the pork steaks and season with a pinch of salt. Drizzle on a splash of oil and rub the flavourings into the meat. Pop onto a foil lined baking tray and grill for 6-8 mins on each side. Tip : the pork is cooked when the centre is no longer pink.

5

Meanwhile, cook the kidney beans in the stew for 5 mins before it is finished. Then taste and add more salt to taste. Finish with the coriander leaves and a squeeze of lime juice. When the rice is cooked, fluff it up with a fork and add a pinch of lime zest and juice. Taste and add more salt and lime if it needs it.

6

When the pork is cooked allow it rest on your chopping board for a few mins before slicing each steak into six pieces. Share the rice between your bowls and pop the stew on top. Finish with the sliced pork and enjoy!

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