JAMAICAN PORK STEW
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
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
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
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
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