Jamaican Ackee and Corned Pork
A Classic Twist on the Jamaican National Dish
Ingredients
- 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)
Instructions
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!
