Dish of Pork Stew - Jamaican
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Pork Stew - Jamaican


Jamaica
Makes:
Effort:
Sched:
DoAhead:  		 2 #
***
1-3/4 hrs
Yes		 A simple but delicious stew of Pork and Pineapple. This recipe can be made ahead and reheats well.




1-1/4
6
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5
8
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1/2
1/2
1-1/4
1-1/4
1/3
1/3
The
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1
1/2
1
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ar
#
oz
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oz
oz
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T
T
T
T
c
c

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T
T
T
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Pork Meat
Onion
-- Vegies
Bell Pepper, grn
can Pineapple (1)
-- Flavorings
Sugar, brown (2)
Salt
Soy Sauce
Vinegar
Water
Tomato ketchup
Pineapple Juice
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Olive Oil
Cornstarch
Water
-- Serve With
Steamed Rice (3)  
Prep   -   (30 min)
  1. Cut PORK into about 1 inch chunks with excess fat and membranes removed. Weight is after removing fat.
  2. Quarter ONION lengthwise and slice about 1/8 inch crosswise.
  3. Dice BELL PEPPER about 1/4 inch
  4. Drain PINEAPPLE reserving the juice and cut into small pieces if not already cut.
  5. Mix Together all Flavorings items.
  6. Mix Cornstarch with 1 T Water to make a slurry.
Run   -   (1-1/3 hr)
  1. In a spacious sauté pan (3-1/2 qt), heat 1T Oil and fry Pork tumbling often until lightly browned. If the fond adhering to the pan starts to get too dark, go to the next step immediately. Remove to a bowl.
  2. Add a dash of Oil if needed. Stir in Onions and fry stirring over moderate heat until they are translucent.
  3. Stir in Flavoring mix and Pork. Bring to a boil, cover and simmer for about 1 hour.
  4. Stir in Bell Pepper and Pineapple. Stir up Cornstarch Slurry and stir it in quickly. Adjust Water as needed. Bring to a boil, cover and simmer 5 minutes more.
  5. Serve with Steamed Rice.
NOTES:

  1. Pineapple:

      The pattern recipe calls for Canned Pineapple Tidbits. Of course, you can use fresh pineapple with some juice.

  2. Sugar:

      I have, as is my custom, cut the amount of Sugar to 1/2 Tablespoon from the 1 Tablespoon called for by the pattern recipe.

  3. Rice:

      Long grain rice is dominant in the Caribbean, as that is the type that grows well in the Tropics. Jamaica imports this type from Guyana and Suriname. Thai Jasmine will also work fine.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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