A spicy, piquant dish made with pork, spices and passion fruit, West Indian Pilau is ideal for an informal supper. A well-chilled lager would be the ideal drink to serve with this dish.
2 oz. butter
2 lb. pork fillets, cut into
2 onions, finely chopped
3 garlic cloves, crushed
1 large red pepper, white pith removed, seeded and chopped
2 red chillis, finely chopped
1 ½ pints chicken stock
2 teaspoons salt
1 teaspoon black pepper
2 teaspoon cayenne pepper flesh of
6 passion fruit
1 lb. brown rice, washed, soaked in cold water for
30 minutes and drained
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the pork and fry, stirring frequently, for 6 to 8 minutes or until the meat is lightly browned all over. Using a slotted spoon, remove the pork from the pan and set aside.
Add the onions, garlic, red pepper and chillis to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Return the pork to the pan and pour over the chicken stock. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and cook for 1 hour.
Stir in the salt, pepper, cayenne and passion fruit flesh. Increase the heat to high and add the rice. When the mixture comes to the boil, reduce the heat to low and cover the pan. Simmer for 30 minutes, stirring occasionally or until the rice has absorbed all the liquid.
Remove the pan from the heat. Trans-fer the mixture to a warmed, large serving dish and serve at once. – of pork, passion fruit and rice – West Indian Chicken Casserole are two attractive dishes from the tropics.