West Indian Cassoulet


400g pork shoulder, diced

200g bacon (or pancetta), diced

4 cloves garlic, roughly sliced

1 knob of ginger, finely sliced

2 small onions, sliced

1 tbsp. cayenne pepper

1 tbsp. garam masala

1 red capsicum, diced

1 cup pigeon peas, soaked for 2-3 hours

1-2 sprigs thyme

2 tbsp. tomato paste

1 ½L chicken stock

1 cup tomato passata

4 stems spring onion, chopped

¼ cup coriander, chopped

1 punnet perino tomatoes, halved

2 limes, juiced

extra virgin olive oil


To a hot pan, add a liberal amount of olive oil and the pork and season with salt and pepper. While browning the meat, add onion, ginger and garlic and fry for 2 minutes.

Add bacon, cayenne pepper, garam masala, capsicum, thyme, tomato paste and fry for 2-3 minutes. Add passata, stock and peas and simmer for 1 ½ hours until reduced and pork is tender.

Add tomatoes, spring onion, lime juice, coriander and serve.