Slow-cooker jerk pork stew

0Description: Slow-cooker jerk pork stew

Slow-cooker jerk pork stew


·         Serves 6

·         Prep 15 minutes

·         Cook 6 hours 10 minutes


·         2 teaspoons olive oil

·         600g pork shoulder, cut into 2cm pieces

·         1 brown onion, roughly chopped

·         1 red capsicum, chopped

·         1 green capsicum, chopped

·         1 garlic clove, finely chopped

·         3cm piece fresh ginger, peeled, finely chopped

·         1 tablespoon plain flour

·         400g orange sweet potato, peeled, cut into 3cm pieces

·         2 cups chicken stock

·         2 tablespoons tomato sauce

·         1 teaspoon dried thyme

·         ½ teaspoon allspice

·         ½ teaspoon ground cinnamon

·         Pinch of cayenne pepper

·         Steamed white rice, to serve

·         Pineapple salsa

·         ½ medium pineapple, peeled, cut into 5mm pieces

·         ¼ red onion, finely chopped

·         2 tablespoons chopped fresh coriander leaves


1.    Heat half the oil in a large non-stick frying pan over medium-high heat. Add pork. Cook, stirring occasionally, for 4 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.

2.    Heat remaining oil in frying pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until onion is softened. Add garlic and ginger. Cook for 1 minute. Add flour. Cook, stirring to coat, for 1 minute. Add vegetable mixture to slow cooker with sweet potato, stock, tomato sauce, thyme, allspice, cinnamon and cayenne pepper. Stir to combine.

3.    Cover with lid. Cook on low for 6 hours (or on high for 3 hours), removing the lid for the last 1 hour of cooking time. Season with salt and pepper.

4.    Make Pineapple salsa Combine pineapple, onion and coriander in a bowl. Serve jerk pork with salsa and rice.


Nutrition: (per serve) 2313kJ; 15.4g fat; 5.4g sat fat; 26.8g protein; 72.6g carbs; 4.1g fibre; 65mg chol; 572mg sodium.

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