Ackee and corned pork is an authentic Jamaican dish. Make a holiday-worthy meal, courtesy of your kitchen, with this easy ackee and corned pork recipe.
1 1/2 pound(s) corned pork
1/2 tbsp Black Pepper
6 cups water
2 dozen ackees
1 tsp salt
1/4 cup Vegetable Oil
1 large onion (chopped)
2 small tomatoes (chopped)
1 large sweet pepper (chopped)
1 tsp scotch bonnet pepper (deseed and chopped)
Wash corned pork and cut into bite-size pieces.
Place into a pot, cover with tap water and put to boil for about 1-2 hours.Drain, add tap water and set aside.
Clean and wash ackee and set aside. Bring water to boil add salt and ackee.
Heat a large frying pan, drain pork and place into the hot frying pan. Fry for about 15-20 minutes or until the pork becomes crisp and brown in colour.
Mix in the garlic, onion, scotch bonnet pepper, escallion, tomatoes and sweet pepper.
Fold in the boiled and drained ackees and sprinkle with black pepper, leave to heat through for 3 minutes.