Stew Peas With Salted Pork Belly

3 hours Cook
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Stew Peas is a staple in our Jamaican cuisine and we’re bringing it with a twist. Give your stew peas the added boost it needs with Salted Pork Belly by Copperwood Pork. An absolutely delicious combination!

Copperwood Farms Ltd
Copperwood Farms Ltd is proudly ahead of the curve when it comes to reducing the level of nitrites in our pork production, in alignment with the BSJ, the USDA and Canadian regulations.

What does that mean? We add less salt compared to other processors; we just cure the product longer. Plus, we never use artificial food coloring like those used in some imported pork products.

So while our product doesn’t and shouldn’t look like pigs’ tail, feel free to cook it just as you would with pigs’ tail. Add it to your stew peas or whatever delicious dish you’re making!

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Stew Peas With Salted Pork Belly Recipe

Stew Peas With Salted Pork Belly Recipe

prep time
20 min
cooking time
3 hours
total time
3 hours 20 min


  • Sauce Pan


  • 1 ¼ packs Copperwood Pork Salted Pork Belly (approx. 1lb)

  • 2 cups red peas

  • 1 Scotch Bonnet Pepper

  • 2 medium carrots

  • 2 cups coconut milk

  • Spinner flour dumplings

  • 2 stalks escallion

  • 3 sprigs thyme

  • 3 tbsp flour

  • 6 pimentos

  • 3 cloves garlic

  • Salt and pepper




Boil and drain salted pork belly in a medium size pan.
Place peas, pork and garlic together in the pan. Boil until peas are tender, about 1½ hour.
Add coconut cream, spinners, carrots and seasoning and cook for about an hour.
Season to taste.
Thicken the mix with 3 tbsp of flour combined with ¼ cup water. Strain the mixture into the stew.
Boil until it thickens. Serve with rice and enjoy!
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