Jerk Pork Stew

By The Canadian Living Test Kitchen

218 people added this to their Recipe Box

Jerk Pork Stew
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	337337 cal
pro	27 g27g pro
total fat	19 g19g total fat
sat. fat	4 g4g sat. fat
carb	14 g14g carb
fibre	1 g1g fibre
chol	76 mg76mg chol
sodium	995 mg995mg sodium
% RDI:	-
calcium	44 calcium
iron	2020 iron
vit A	11 vit A
vit C	55 vit C
folate	1010 folate

Serve this saucy, spicy Jamaican-inspired stew with mashed potatoes. You can buy cubed pork shoulder in many grocery stores. Or buy a couple of pork shoulders and trim, cube and freeze them in 1-lb (500 g) portions.

Ingredients

3 green onions 3 3green oniongreen onions
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1 lb trimmed and cubed pork shoulder 1 1lb lbtrimmed and cubed pork shoulder or pork shoulder stewing cubes
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
6 cloves garlic , minced6 6cloves garlic, minced
1 tbsp gingerroot , minced1 1tbsp tbspgingerroot, minced
2 cups chicken stock 2 2cups cupschicken stock
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp packed brown sugar 1 1tbsp tbsppacked brown sugar

Preparation

Chop green onions, reserving white and green parts separately; set aside.

In plastic bag, combine flour, thyme, allspice and cayenne. Add pork and shake to coat, reserving remaining flour mixture.

In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry pork, in 2 batches, until browned, 5 minutes. Remove to plate. Add remaining oil to pan; fry white parts of onions, garlic and ginger until fragrant, 2 minutes. Add reserved flour mixture; stir for 1 minute. Add stock and 1 cup (250 mL) water; bring to boil, scraping up brown bits.

Return pork and any accumulated juices to pan; stir in soy sauce and brown sugar. Reduce heat, cover and simmer, stirring occasionally, until pork is tender, about 45 minutes. Add green parts of green onions; simmer for 5 minutes.

Make-Ahead Meal: Let cool for 30 minutes. Refrigerate until cold. Refrigerate in 4 airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator and reheat to serve.

Additional information :

Tonight's Dinner: Follow first 4 paragraphs as directed and serve.

Source : Canadian Living Magazine: March 2003