Oven Baked Jerk-Spiced Pork & Sweet Potato Stew With Garlic Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder and cook for 3-4 min or until nicely browned all over

Meanwhile, chop your potato[es] (skins on) into bite-sized pieces

Peel and chop your brown onion[s] into thin wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly dice

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Once the pork is nicely browned, add your onion wedges, chicken stock mix, half the chopped garlic (you'll use the rest later) and 350ml [450ml] [600ml] boiled water and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for an initial 30 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After about 25 min, reboil the kettle

Add your white long grain rice to an oven-proof dish with the remaining chopped garlic, a knob of butter and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your garlic rice

Once the stew has had an initial 30 min, remove from the oven and add the diced pepper and chopped potato and crumble in your creamed coconut, then stir it all together and cook, covered, for a final 25 min or until the sauce has thickened and the pork is tender and cooked through (no pink meat!)

Once cooked, remove from the oven and add your jerk paste, soy sauce and ginger paste with a pinch of salt and pepper and give everything a gentle mix up – this is your oven baked jerk-spiced pork & potato stew