1

Jerk Pork Casserole

Prep Time: 10 minutes
Cook: 2 hours and 40 minutes
Serves: 4
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.