
I won’t get into the ongoing debate about what clarifies as being “oil down,” as we’ve addressed the subject in previous recipes. For ‘comfort’ sake, let’s call the dish curry pork with breadfruit; everyone should be happy.

You’ll Need…
4 lbs pork (cut 1-inch pieces)
1 lemon or lime (juice)
3 tablespoons Caribbean green seasoning (divided)
1 Scotch Bonnet pepper (roughly chopped)
3/4 tablespoon salt
3/4 teaspoon black pepper
1 medium tomato (sliced)
3 tablespoons olive oil
1 medium onion (diced)
6-8 cloves garlic (smashed)
2 1/2 tablespoon curry powder
1 cup water (cooking the curry)
1 teaspoon Anchar Masala
1 teaspoon Geera (ground roasted cumin)
6 cups water
1 package coconut milk powder (100g)
4 lbs breadfruit (wedges)
1/2 lb spinach (washed/drained)
4 Wiri Wiri peppers (optional)
Notes. Please follow along with the video below as much more about the recipe is discussed within. For example, which cut of pork is best for the recipe and for tips on making this dish gluten-free. Also discussed in detail is how to choose, peel, core, and cut the breadfruit into segments. The Wiri Wiri peppers are optional, and if you have access to pimento peppers, I’d recommend adding a couple. Feel free to use coconut milk instead of the coconut milk powder I used, and were I in the Caribbean, I’d use dasheen bush (taro leaves) instead of spinach. Carrots, pumpkin, and sweet potatoes are a great addition to this oil down.

Cut the pork into 1-inch pieces, wash with the juice of the lime or lemon (1/2 cup of vinegar can be used as well), and drain. Season with the now prepared pork with the Caribbean green seasoning, Scotch Bonnet, salt, black pepper, and tomato. Allow it to marinate for at least one hour. In the meantime, you can prep the breadfruit (watch the video).

Heat the oil (feel free to use any oil of your preference) in a deep pot over medium flame; add the onion and garlic, and cook for 2-3 minutes before adding the curry powder. Lower the heat and cook for a further 4 minutes to allow the spices, which make a curry powder, to fully bloom.

The curry will go much darker in colour.

At this point, turn up the heat to med/high, add one cup of water, and bring to a boil. Now add the Anchar Masala and Geera and continue cooking until all of the liquid is burnt off.

Add the seasoned pork to the pot and stir well to coat with the curry base we created. Bring to a boil and reduce to a rolling boil. It will spring a lot of liquid naturally.

Remember to stir, and we will cook off this water to intensify the curry flavor in the pork. It will take about 10-12 minutes to start seeing the oil we started off with at the bottom of the pot.

It’s now time to add the remaining water (about 6 cups), stir in the coconut milk powder, and tuck in the pieces of breadfruit into the pot. Make sure there’s enough liquid to cover everything.

Top with the spinach and toss in the Wiri Wiri peppers if you can source them and if you like extra spicy foods.

Reduce the heat to a simmer and cook for one hour and fifteen minutes or until the breadfruit and pork are tender.

Add more liquid if necessary during the cooking process, and remember to stir the pot every 20 minutes or so.

Taste and adjust the salt and determine if the consistency of the sauce or gravy is to your liking. Turn off the stove and get ready to enjoy a most comforting Caribbean one-pot dish.