Ackee and Corned Pork

Instructions

Corned pork:

1. Choose your favorite cut of pork.  I used slices from a shoulder cut.
2. In a medium bowl with lid add pimento, 2 scotch bonnet peppers (reserve 1), chilli peppers, chopped garlic, chopped scallion, thyme, peppercorns and salt to a bowl with pork.
3. Wear gloves on your hands to rub spices and salt into meat. Cover bowl.
4. Keep covered in the fridge for at least 2 weeks — the longer the better.

Prepare corned pork:

1. Use about 1lb of prepared corned pork. Reserve the rest in the refrigerator for a stew or soup.
2. Cut pork into 3 inch pieces.
3. In a saucepan, boil the pork to remove excess salt and tenderize the meat. Once the water comes up to a boil, dump it and add fresh water.  You may need to do this a number of times as it will be very salty.  I do this a minimum of 4 times.
4. Once you have removed the excess salt, cut pork into smaller 1 inch pieces. In 2 tablespoon oil, pan fry pork in skillet until crispy.
5. Cover while frying. (Check the video to see why)
6. Remove fried pork from the pan and set aside on a plate.

Ackee:

1. Bring 3 cups of water to a boil in a medium saucepan . Add 2 tsps of salt to water
2. Boil Ackee until fork tender, about 10 minutes.
3. Drain Ackee in a colander and set aside.

Final cook:

1. In the same skillet cook onions, peppers and tomato in coconut oil until translucent.
2. Add drained Ackee, black pepper and gently tossed with a wooden spoon.
3. Add fried pork. Scoop and fold gently with a spoon to combine pork.
4. Add more black pepper if you wish.
5. Serve hot with your choice of sides. Mine was served with boiled “food”  i.e dumpling, banana, plantains and sweet potato slices.