Irietropical

Ackee and corned pork

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Recipe
  • 2 pound(s) corned pork, diced
  • 4 tablespoon(s) Vegetable Oil or Olive Oil
  • 1 large onion, medium diced
  • 1 large tomato, medium diced
  • 2 stalk(s) escallion, chopped
  • 1 sprig(s) thyme
  • 2 teaspoon(s)Scotch Bonnet Hot Pepper Sauce
  • 2 dozen(s) ackees, boiled, drained
  • 1 teaspoon(s) black pepper
    • Ackee and Corned Pork # 2 Directions
    1. Scald corned pork in enough water to cover for about 10 minutes to reduce salt level; discard water.  This process may be repeated.
    2. Boil pork in enough water to cover until it becomes tender.  Drain, allow to cool, then cut into medium dice.
    3. Heat Vegetable Oil in a large skillet and use to saute onion, tomato, escallion and thyme.  Add the corned pork and Scotch Bonnet Hot Pepper Sauce and mix well.
    4. Fold in the ackees and sprinkle with black pepper.

      5. To Serve:  Serve with roasted breadfruit slices.
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      IrietropicalBy Stacey Ann Bradley