Scald corned pork in enough water to cover for about 10 minutes to reduce salt level; discard water. This process may be repeated.
Boil pork in enough water to cover until it becomes tender. Drain, allow to cool, then cut into medium dice.
Heat Grace Vegetable Oil in a large skillet and use to saute onion, tomato, escallion and thyme. Add the corned pork and Grace Scotch Bonnet Hot Pepper Sauce and mix well.
Fold in the ackees and sprinkle with black pepper.
To Serve: Serve with roasted breadfruit slices.