Jamaican Pork Stew
Prep: 45 minutesCook: 75 minutes Servings: 4-6
- ¼ cup (50 mL) all-purpose Manitoba wheat flour
- 1 tsp (5 mL) dried thyme leaves
- ½ tsp (2mL) ground allspice
- ¼ tsp (1 mL) cayenne pepper
- 1 pork shoulder blade roast, boneless, about 1 ½ lb / 0.75 kg, cut into 1-inch / 2.5 cm cubes or 1 ½ lb / 0.75 kg pork braising cubes
- 3 Tbsp (45 mL) canola oil, divided
- 2 cups (500 mL) chopped Peak of the Market yellow onion
- 4-5 cloves garlic, minced
- 1 Tbsp (15 mL) minced ginger root
- 2 cups (500 mL) sodium-reduced chicken broth
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) sodium-reduced soy sauce
- 1 Tbsp (15 mL) packed brown sugar
- 1 large sweet potato, peeled and cut into 1-inch / 2.5 cm cubes
- 1 cup (250 mL) frozen green peas
- Salt and ground black pepper to taste
- Habanaro or scotch bonnet pepper slices for garnish (optional)
- In small bowl, combine flour, thyme, allspice and cayenne pepper. Dust pork cubes on all sides with flour mixture. Reserve remaining flour mixture.
- In large Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes in batches. Brown on all sides, adding oil as required. Remove browned cubes to a clean plate.
- Add onion, garlic and ginger. Sauté 2 minutes.
- Add potato cubes and sprinkle with reserved flour mixture. Stir to combine.
- Stir in broth and water. Bring to a boil, scraping up browned bits from bottom of pot.
- Add soy sauce and brown sugar; stir to combine.
- Return pork cubes to pot. Stir to combine. Reduce heat, cover and simmer 45 minutes more, or until pork is fork tender.
- Add peas during last 15 minutes of cooking.
- Season stew with salt and pepper according to taste.