| Prep Time: 10 minutes Cook: 2 hours and 40 minutes Serves: 4 |
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| Ingredients 1 tbsp oil 750g boneless pork (shoulder or leg in bite size pieces) 1 onion, chopped 2 garlic cloves, chopped 1 tbsp plain flour 90g spicy jerk paste 750ml chicken stock 750g sweet potatoes, peeled and chopped into chunks 2 red peppers, halved, deseeded and cut into large pieces Handful chopped parsley Soured cream or yoghurt, to serve |
| Method Preheat the oven to 160c (fan 140c) Heat the oil in a casserole and brown the pork in batches transferring to a plate as you go. Add the onion to the casserole and soften it over a gentle heat. Stir in the garlic and cook for 1 minute. Stir in the flour , followed by the spicy jerk paste, then add the chicken stock. Return the pork to the casserole and bring to the boil. Cover with a lid and transfer to the oven for 2 hours, adding the sweet potatoes and peppers after 1 hour. When the pork and vegetables are tender, remove the casserole from the oven, check the seasoning. Serve with a dollop of soured cream or yoghurt and scatter with parsley. |