Jamaican Jerk Pork Stew

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Dinner

10 minutes

1 1/2 hours

6

    • 1 1/2 lbs
      750 g
      Canadian Pork Braising Cubes
    • 1/4 cup
      50 mL
      all purpose flour
    • 1 tsp
      5 mL
      dried thyme leaves
    • 1/2 tsp
      2 mL
      allspice
    • 1/4 tsp
      1 mL
      cayenne (or more for a spicier stew)
    • 3 Tbsp
      45 mL
      canola oil, divided
    • 4
      4
      green onions
    • 5
      5
      cloves garlic, minced
    • 1 Tbsp
      15 mL
      minced fresh ginger
    • 2 cups
      500 mL
      fat free chicken broth
    • 1 cup
      250 mL
      water
    • 2 Tbsp
      25 mL
      reduced sodium soy sauce
    • 1 Tbsp
      15 mL
      brown sugar

Directions

Combine flour, thyme, allspice and cayenne. Use to coat pork cubes. Reserve remaining flour mixture. Heat 1 Tbsp/15 mL oil in a nonstick skillet over medium heat. Add pork cubes in batches; brown on all sides, adding another 1 Tbsp/15 mL oil as required. Remove to a saucepan. Meanwhile, chop onions, separating white and green parts. Heat remaining 1 Tbsp/15 mL oil in skillet. Add white onions to skillet with garlic and ginger. Saute 2 minutes. Add reserved flour mixture; blend well. Add chicken broth and water. Bring to a boil, scraping up any browned bits. Add soy sauce and brown sugar. Pour over meat in saucepan; stir to combine. Cover and simmer 45 – 60 minutes, until pork is tender. Add green onions. Simmer 5 minutes more.


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