Pig's Tail and Peas
- 2 pounds pig's tail (diced pork loin may be substituted)
- 1/4 cup vegetable oil, plus more, for sauteing
- 5 cups water
- 2 tomatoes, chopped
- 2 onions, chopped
- 1 clove garlic, chopped
- 1 sprig thyme
- 1/2 habanero pepper, minced
- Salt and freshly ground black pepper
- 1/2 pound cooked kidney beans
- Cooked rice, as an accompaniment
Wash and dry the pieces of pig's tail. In a large stockpot with the oil, brown the pig's tail. Add 4 cups water, bring to a boil, then lower heat, and simmer until the pig's tail is tender. Add more water if necessary.
In a one gallon stockpot, saute the tomatoes, onions, garlic, thyme, habanero pepper, salt and black pepper in the oil.
Stir for a few minutes, then add the remaining 1 cup of water and kidney beans. Stir until well combined, lower the heat, cover, and simmer for 10 minutes or until the water evaporates. Fold in the pig's tail.
Season and serve with rice.
Recipe courtesy Walter Staib, Beaches and Sandals Resort, Jamaica