Pot Pie with Pork Belly and Pigeon Peas – Franka Philip
A pot pie is one of the most comforting meals. It’s an unctuous stew commonly made with chicken but any meat that could take braising will do. For this recipe I wanted a local touch so I used fresh pigeon peas instead of the traditional green peas. Typically the meat for a pot pie is braised or stewed but for a bit more texture and a bit of adventure, I fried the pork belly first.