Ackee and Corned Pork # 2
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Preparation time
Cooking time
Ingredients
For 5 Person(s)
Recipe
- 2 pound(s) corned pork, diced
- 4 tablespoon(s) Grace Vegetable Oil or Olive Oil
- 1 large onion, medium diced
- 1 large tomato, medium diced
- 2 stalk(s) escallion, chopped
- 1 sprig(s) thyme
- 2 teaspoon(s) Grace Scotch Bonnet Hot Pepper Sauce
- 2 dozen(s) ackees, boiled, drained
- 1 teaspoon(s) black pepper
Ackee and Corned Pork # 2 Directions
- 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.
