Cooking Index - Cooking Recipes & IdeasJamaican Pork Stew Recipe - Cooking Index

Jamaican Pork Stew

Until recently, plantains and yucca were produce items found only in Latino markets and American border towns. With the exploding interest in foods of Central and South America, these wonderful starches are in practically every well-stocked supermarket.

Type: Pork
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlYucca - (abt 12 oz) - peeled (small)
2 tablespoons 30mlOlive oil
1 1/2 lbs 681g / 24ozPork loin - cut 1" cubes
1   Plantain - peeled, and
  Sliced into 3/4"-thick slices
1   Onion - sliced (large)
3   Garlic cloves - minced
1 teaspoon 5mlJamaican jerk seasoning - (to 1 1/2)
1/2 teaspoon 2.5mlSalt
2 teaspoons 10mlSweet potatoes - (abt 24 oz total) - peeled, and (large)
  Cut into 1/2" to 1" cubes
1/2 cup 118mlDried apricots - halved
1 1/4 cups 296mlChicken broth
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Halve yucca lengthwise. Discard fibrous center from yucca; cut yucca into 1-inch pieces and set aside.

Remove rack from pressure cooker. Heat the oil in a 6-quart pressure cooker and cook the pork, plantains, and onions, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to the pan. Add garlic, jerk seasoning, and the 1/2 teaspoon salt. Cook 30 seconds more. Add sweet potatoes, yucca, apricots, and chicken broth to pressure cooker.

Cover and lock lid in place. Place pressure regulator on vent pipe. Bring up to pressure over high heat. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 6 minutes. Quick release the pressure. Carefully remove the lid. Season to taste with additional salt and pepper. Serve in bowls.

Directions above are for a first-generation pressure cooker. If you have a second-generation cooker, follow the manufacturer's directions. Second generation cookers have stationary pressure regulators which use an indicator rod to show when pressure is reached. They make little or no noise.

Conventional Method: Prepare yucca as above in Step 1. Heat oil in a Dutch oven; cook the pork, plantain and onion, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to pan. Add garlic, jerk seasoning and 1/2 teaspoon salt; cook and stir 30 seconds. Add only 1 cup chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add sweet potato, yucca, and apricots; return to boiling. Reduce heat and simmer, covered, 20 to 30 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper and serve in bowls.

This recipe yields 6 servings.

Nutritional facts per serving: calories 480; total fat 11g; saturated fat 3g; monounsaturated fat 6g; polyunsaturated fat 1g; cholesterol 62mg; sodium 566mg; carbohydrate 65g; total sugar 5g; fiber 6g; protein 31g; vitamin A 0%; vitamin C 91%; calcium 6%; iron 14%.

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