Oil down

Instructions

1. Soak the salted pork belly overnight, or boil it for 5 minutes then discard the water, and cut it into 3 cm cubes.
2. Peel the breadfruit, dasheen, potatoes and carrot, then cut them into large chunks.
3. Heat the oil in a large pot and brown the pork pieces for 5 minutes over a medium heat.
4. Add the sliced onion, crushed garlic and thyme, then fry for 3 minutes until the onion turns translucent.
5. Add the turmeric, then the breadfruit, dasheen, potatoes and carrot. Stir to coat them well.
6. Pour in the coconut milk and water, add the whole pepper and bring to the boil, then lower the heat.
7. Cover and simmer for 35 minutes, stirring now and then, until the starchy vegetables are tender.
8. Lay the dasheen leaves on top, then cook uncovered for 15 minutes, turning everything over, until the liquid is nearly absorbed and the bottom lightly browns. Remove the pepper before serving.