Gloucestershire Old Spot Pork Pepperpot

1. Place diced pork in a mixing bowl and add lime juice and zest. Mix through and set aside.
2. Prepare onion and garlic, set aside.
3. Blend coconut milk and stock together in measuring jug.
4. Heat glug of oil in pan and add diced pork. Brown evenly in batches and set aside.
5. Add another glug of oil if needed and cook onion gently until softened.
6. Then add garlic and diced chilli peppers and cook for 1-2 mins.
7. Return diced pork to pan, along with cinnamon stick, allspice, sugar and thyme.
8. Add enough coconut milk/stock mix to cover meat, (you will not need all of this but may need to top up during cooking) bring to the boil whilst stirring.
9. Reduce to low heat, cover and cook for approx. 2 hours or until meat tender.
10. 10 mins before end of cooking blend through molasses. (the molasses not only adds flavour but gives depth of colour to this dish)
11. Remove from heat, garnish with fresh parsley and serve.

Gaynor's Tip: This dish benefits from being made the day before and is delightful served with fresh greens and rice

Source: Resident Food Farmison Blogger Gaynor Mairs