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Serves 8.


    1½ lbs boneless pork butt, cut into 1-inch cubes
    1/3 cup flour
    1/4 teaspoon salt
    1/2 teaspoon curry powder
    1/4 teaspoon black pepper
    1/4 cup vegetable oil
    2 cups chopped onions
    1-2 hot peppers, finely chopped
    4 cloves garlic, minced
    1 28-ounce can crushed tomatoes, no salt added
    2 14½-ounce cans vegetable broth, no salt added
    1 6-ounce can tomato paste, no salt added
    1 cup chopped carrots
    1 cup chopped green peppers
    2 teaspoons thyme
    1 bay leaf
    1¼ cups rice 

Cooking Directions

Place half of pork cubes in 1-quart self-sealing plastic bag.

Combine flour and seasonings; mix until blended. Add half of flour mixture to pork in bag. Seal bag; shake to coat pork with flour mixture. Repeat with remaining flour and pork cubes.

In 8-quart Dutch oven brown pork cubes in hot oil until lightly browned; remove and set aside.

Add onions, peppers and garlic to pan.

Cook, stirring occasionally, until lightly browned.

Add tomatoes, broth and tomato paste to pan, stirring until mixture is smooth.

Bring to a boil; return pork to pan along with 1/2 cup each carrots and green peppers.

Stir in thyme and bay leaf.

Cover, simmer over low heat 20-25 minutes.

Stir in rice and remaining carrots and green pepper.

Cover, continue cooking over low heat 20-25 minutes, stirring occasionally until rice is tender and all liquid is absorbed.

Serving Suggestions
There are lots of versions of Jollof rice. It is a common West African dish. The most common basic ingredients are: rice, tomatoes and tomato paste, and onion. Serve with Jalapeño Corn Bread and deli coleslaw.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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