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Jerked Pork Curry

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Jerked Pork Curry! Now this is different, totally different and no vegetables! I hear you screaming but Nutty! Well, I think you are in for a real treat here. This is one of my favourite foods — Jamaican! Years ago we had a lovely lady who prepared and delivered this amazing food! Sadly she never survived the cut throat fast-food environment we live in today. So, this recipe is homemade and as close to the taste of Jamaica that she delivered all that while ago, and as near I could get it trust me! I do not claim I can re-create what "Mamas Kitchen" delivered. But I will try!

This is super quick and easy to put together. Then just let it sit in the fridge for a day to let those herbs and spices do their thing.

Click the Method tab below to see a step by step guide on how to make my Jerked Pork Curry! Oh! and some pictures as a guide :-)

jerked-pork-rice-and-peas-01

ingredients

Here's what you need :¬)

serves 2- 4

  • 750g pork shoulder steaks diced into 1 inch chunks
  • 3 Tbls vegetable oil
  • 2 scotch bonnet chillies, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 inch piece of fresh ginger, finely chopped
  • 3 spring onions, finely chopped
  • 1/4 tsp cloves
  • 1/2 tsp Cinnamon
  • 1 tsp Allspice (Pimento)
  • 1 tsp Thyme leaves
  • 1 tsp Nutmeg
  • 1 Fresh Lime juiced
  • 1 tsp Salt
  • 1 tsp black pepper, corns crushed
  • 1 tin of plum tomatoes, mashed
  • 1/4 tin of water
  • 1 tsp sugar*
  • 3 spring onions, sliced

*This is purely a tomato & meat based curry so we need to reduce the tartness of the tinned tomatoes, white onion would usually achieve this, but a few spring onions will not. So, the trick is — just a level spoon of sugar!

method

Now with Caribbean food — prepare to succeed! And, you really need to make this the day before you want to serve it. It will give the herbs and spices time to infuse into the gravy and meat, completely mellowing the taste of tomatoes, which are the predominant flavour when this curry is freshly made. Give it a day in the fridge though, and it will transform into something magical!

ingredients for curry
ingredients

Indian & Caribbean food is the same process, if you do not prepare and get all your stuff out up front — it's going to create stress!!! You're going to miss something, then you will not enjoy the cooking process — taking in the aroma of dinner simmering away with all the prep' and mess gone. Tough to learn, but if you have tried My Jerk Chicken, this is very similar, but in a gravy. Prepare — get done — wash up — then cook & enjoy the process, the satisfaction you'll feel once that process is mastered and your guests arrive, you will be chilled and confident — with not a ready meal in sight!

  1. Cut the green ends off the spring onions
  2. Slice into discs & set aside
  3. Finely dice or mince the ginger garlic scotch bonnets & 3 spring onions in a food processor, or, by hand
  4. Combine the fresh paste ingredients with ground spices
add the ground spices
jerk seasoning in food mixer 01
and combine all
jerk seasoning in food mixer 02
  1. Put your diced pork into a container
  2. Tip the Jerk paste onto the diced pork
  3. Add the sliced whites of the 2nd batch of spring onions
  4. Shake the pot to coat it all, stir through & set aside
coat the pork in the jerk seasoning
seasoned diced pork and sliced onions
  1. Pre-heat a heavy based pan & your oil, you want it smoking hot
  2. You're not going to be able to do my usual gradual as this is going to spit vigorously!
  3. Toss the pork & spice mix into the oil once very hot, step back! Find a lid!*
fry off the pork
pork frying

*I say this while being mindful of the chilli experience I had with Jerk Chicken and the tissues I needed! I had spots of oil every where! Spitting is a thing with a wet paste, trust me it spits! Once it calms down wipe surfaces remove the lid & stir fry calmly :-)

  1. Stir fry the meat for 15 minutes
  2. Once browned add the tomatoes & water, simmer for another 15 minutes with the lid on
allow to simmer
jerked pork curry cooking in pan
  1. Remove the lid & sprinkle with the green ends of the 2nd batch of spring onions
  2. Turn the heat up & reduce the sauce until thickened

I prefer to set this aside in the fridge for the following day "Sad face". But it, as with most really spicy food, tastes better the next day. I will admit to tasting today though, but hey! I'm a professional! It has to be done as dinner today was left over chicken soup! Everything relaxes & combines creating a harmony that is not there when first cooked.

Jerked pork curry served with traditional rice & peas "Nutty style" In homage to Mama's Kitchen formely of Hemel Hempstead.

jerked pork curry
jerked pork curry rice and peas 01
served with rice and peas

Head over to the recipe page to see how I make my easy rice & peas!