Best 2 Jamaican Pork Stew Recipes

JAMAICAN PORK STEW

Jamaican Pork Stew image

Family favourite from my mother-in-law. Good for a weeknight supper or for company. I use any kind of lean pork (loin, tenderloin etc.). Easy and delicious.

Provided by fluffystew

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs pork, cut into 1 inch pieces
2 tablespoons soya sauce
1/3 cup ketchup
1/3 cup water
1 (19 ounce) can pineapple tidbits, drained (reserve juice or syrup)
1 green pepper, cut into pieces (or red)
pepper, to taste
2 tablespoons vinegar
1 tablespoon oil
1 medium onion, chopped
2 tablespoons brown sugar
2 tablespoons cornstarch
1 teaspoon salt

Steps:

Brown onions and pork in oil.
In a bowl or large measuring cup, combine sugar, cornstarch and salt. Gradually add vinegar, soya sauce, ketchup, water, and syrup/juice of drained pineapple.
Add mixture to pork.
Cook over low heat, stirring until thick and clear.
Cover and simmer for 1 hour.
Add pineapple tidbits and green pepper. Cook for an additional 5 minutes.
Serve over hot rice.

Nutrition Facts : Calories 349.1, Fat 12.9, SaturatedFat 3.8, Cholesterol 95.2, Sodium 937.7, Carbohydrate 25, Fiber 2, Sugar 17.7, Protein 32.9

JAMAICAN CURRY PORK

Jamaican curry pork image

A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth and full of Caribbean flavour

Provided by Sabrina Ghayour

Categories Dinner

Time 5h30m

Yield Serves 4-6

Number Of Ingredients 23

Ingredients

for frying vegetable oil
2 onions, finely chopped
1kg pork shoulder, fat trimmed, and diced
ground to make 2 heaped tsp allspice berries
3 tbsp medium curry powder
1 tbsp paprika (not smoked)
1 tbsp ground coriander
1 tbsp celery salt
1 tbsp garlic granules
4-5 sprigs thyme, leaves picked
ground to make ¼ tsp black peppercorns
6 large cloves garlic, thinly sliced
1-2 scotch bonnet chillies, pierced but left whole
4 plum tomatoes, roughly chopped
4 spring onions, thinly sliced
1 tbsp vegetable oil
1 onion, finely chopped
4 large cloves garlic, thinly sliced
300g long-grain rice
25g butter
4-5 sprigs thyme
400g tin gungo peas or kidney beans, drained (see notes below)
300ml coconut milk

Steps:

Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent. Add the pork, spices, thyme and black pepper, and stir well, coating the meat. Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients. Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning. Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well. Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated. Fluff the rice with a fork and serve with the curry pork and reserved spring onions.

Nutrition Facts : Calories 677 calories, Fat 28.3 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 58.6 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 8.9 grams fiber, Protein 42.4 grams protein, Sodium 2.1 milligram of sodium

Tips:

To add extra flavor to the stew, brown the pork pieces in a pan before adding them to the pot.
Use a variety of vegetables in the stew, such as potatoes, carrots, and turnips. You can also add other vegetables, such as green beans or corn.
If you like a thicker stew, add a cornstarch slurry made from equal parts cornstarch and water. Stir the slurry into the stew and cook until it thickens.
Serve the stew with rice, dumplings, or bread.
Leftover stew can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Jamaican pork stew is a hearty and flavorful dish that is perfect for a winter meal. It is easy to make and can be customized to your liking. So next time you are looking for a comforting and delicious meal, give Jamaican pork stew a try. Your taste buds will thank you!

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