How to Cook Ackee and Corned Pork?
The recipe for ackee and corned pork is just like the Jamaican national dish, Ackee and Saltfish. The process is quite quick and easy to prepare, especially when using canned ackee. Growing up, I never liked the taste of corned pork because of the brine and to be honest, boiling the corned pork does not produce a pleasant smell.
What is Ackee and Corned Pork?
Jamaican Ackee and Corned Pork is a popular dish in Jamaica that consists of two main ingredients: ackee fruit and salted corned pork. Ackee is a fruit native to West Africa that is now widely cultivated and consumed in the Caribbean. It has a mild, buttery flavor and creamy texture when cooked.
Corned pork is a salty and savory cured meat that is brine-cured and usually prepared by boiling or simmering until tender. In Jamaica, the corned pork is usually sautéed in onions, garlic, Jamaican Scotch Bonnet peppers and other vegetables and herbs before adding cooked ackee.
The ackee fruit is then added, along with some tomato, thyme, and other vegetables. The mixture is cooked until the ackee is tender and seasoned with salt and black pepper to taste.
Ackee and Corned Pork is often eaten as a breakfast dish but can be enjoyed at any time of the day and is typically served with boiled or fried dumplings, plantains, or breadfruit.
Is the Canned Ackee Safe for Eating?
Ackee is enjoyed by Jamaicans and other cultures worldwide and is being imported anywhere there is a mass amount of Jamaicans.
Canned ackee can be safe to eat if it's prepared properly and comes from a reputable source. However, it's important to note that fresh ackee contains a toxic compound called hypoglycin A.
Hypoglycin A can cause serious health problems if not prepared correctly. The canning process involves boiling the ackee at high temperatures, which can help to reduce the levels of hypoglycin A.
However, I think it's still important to make sure that the canned ackee is fully cooked before anyone eats it. If you're unsure about the safety of canned ackee, it's always best to consult a doctor or nutritionist first.
Authentic Jamaican Recipes
Jamaican Oxtail and Butter Beans
Jamaican Ackee and Corned Pork
- 1 Can Cooked Ackee
- 1 Pound Corned Pork chopped into bite-sized pieces
- 2 Cloves garlic minced
- 1 Small Onion chopped
- 1 Small tomato chopped
- 1 Sprig Thyme
- 1 Teaspoon Scotch bonnet pepper chopped (optional)
- Freshly Cracked Black Pepper to taste (optional)
Cooking the Corned Pork
- In a large pot, boil the corned pork, on high heat for about 20 minutes. After 20 minutes remove the corned pork from the hot water and place on a clean plate.Add fresh clean water to the pot and add the corned pork again, and boil for another 20 minutes.
- Remove the corned pork from the hot water and place in a thick cold skillet.
- Place the skillet on medium low heat and allow the fat from the pork to render and create its own oil, stirring occasionally until crispy. This should take about 10 minutes.
Ackee and Corned Pork
- In the skillet with the cooking corned pork, add the onions, garlic chopped tomato, scallions, thyme, and Scotch bonnet pepper, if using. Cook for about 5 minutes, stirring occasionally.
- Drain the can of ackee using a strainer and rinse with cold water. Add the ackee to the skillet and gently stir to combine with the other ingredients and cook for another 5 minutes. Be careful not to break up the ackee too much.
- Sprinkle with freshly cracked black pepper.
- Serve hot with your favorite Jamaican sides, such as rice and peas or fried plantains. Enjoy!
Leave a Reply