1–2 scotch bonnet chillies, depending on how hot you want it, seeds removed
6 garlic cloves
1 garlic clove, finely chopped
5cm/2in piece fresh root ginger, chopped
1 onion, finely chopped
bunch spring onions, roughly chopped
large sprig thyme, leaves only
1 sprig thyme
100ml/3½fl oz coconut cream
400g/14oz long grain rice
1 tbsp allspice berries, crushed
1 tsp freshly ground black pepper
2 tbsp soft dark brown sugar
1 tsp ground cinnamon
1 tbsp vegetable or coconut oil
freshly grated nutmeg
1 tsp ground smoked paprika
2 tbsp red wine vinegar
1 tsp salt
2 tbsp vegetable oil
4 large pork chops (preferably a fatty, on-the-bone cut)
200g/7oz frozen gungo peas