Jerk Pork Stew Jerk Pork Stew

Jerk Pork Stew Image by: Jerk Pork Stew Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 995 mg
  • Protein 27 g
  • Calories 337.0
  • Total fat 19 g
  • Cholesterol 76 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g


  • Iron 20.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Jerk Pork Stew