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Jerk Pork Stew

By The Canadian Living Test Kitchen

Tested till perfect

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Jerk Pork Stew

Jerk Pork Stew
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 337
pro 27 g
total fat 19 g
sat. fat 4 g
carb 14 g
fibre 1 g
chol 76 mg
sodium 995 mg
% RDI: -
calcium 4
iron 20
vit A 1
vit C 5
folate 10

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
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 1 lb trimmed and cubed pork shoulder or pork shoulder stewing cubes
  • 3 tbsp vegetable oil
  • 6 cloves garlic, minced
  • 1 tbsp gingerroot, minced
  • 2 cups chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp packed 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

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