Plantains And Pork Stew

Over the weekend, we went to dinner at my husband's ex-classmate's home. She's from Jamaica and she cooked us the most fantastic Jamaican feast. There are no pictures from the evening because it's difficult to work a camera while you're being a pig.

The hubs really loved the plantain, so she gave us one so we could take it home to fry up.

It needs no spices, just a spray of oil and let it cook till it's got a lovely crust. So yummy!

And for dinner I made pork stew, one of my cool weather staples. It's easy to make -- it just takes time to simmer.

Pork Stew

1.5 lbs pork, cubed

2-3 onions, roughly chopped

2 tbsp rosemary

2 bay leaves

1 tbsp paprika

1 (6 oz) can of tomato paste

1 cup red wine

1.5 cups chicken stock

Salt and pepper

Olive oil

2-3 cups carrots, cut into large chunks

- Cube the pork and season with salt and pepper. Brown in a large pot in batches on high heat.

- Lower the heat and add the onions to the pot and return the pork to the pot. Cook for a few minutes, allowing the onions to soften.

- Add the wine and allow to cook for a few minutes before adding the herbs and spices, tomato paste and chicken stock.

- Bring to a boil, then lower to a simmer and cook for approximately 1 hour. You'll need to cook it longer if the pork was cut into larger pieces.

- Approximately 20 minutes into cooking, add the carrots and stir in.