Jamaican Curried Pork Hock

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Jamaican have an inexplicable love affair with all things chicken. The runner-up: pork. Try this cost-effective alternative Curried Pork Hock recipe today, instead of your usual curried chicken or goat, courtesy of Chef Samantha George.

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Curried Pork Hock Recipe

Curried Pork Hock Recipe



  • Bowl

  • Dutch pot

  • Stove


  • 2 lbs pork hock

  • 2 tbsp chicken seasoning (such as Maggi)

  • 3 tbsp vegetable oil

  • 1 large onion (chopped)

  • 4 cloves garlic (chopped)

  • 2 tsp fresh ginger (grated)

  • 4 tbsp curry powder

  • 4 green cardamom pods

  • 1 sprig thyme

  • 1 tsp black pepper

  • 2 whole green Scotch bonnet pepper

  • 4 cups chicken water (or enough to fully cover pot)

  • 2 tsp corn starch




Unpack pork hock and rinse with running water, if desired.
Season pork with chicken seasoning, and half of the curry powder. Cover and allow to marinate in the refrigerator for about 4 hours to overnight.
Heat vegetable oil in a large deep heavy skillet or large Dutch pot, add onion and ginger and allow to brown for about 2 minutes.
Add the remaining curry powder and stir until it is fully dissolved in the oil.
Add the seasoning chicken and cook stirring for about 5-10 minutes.
Pour in 3 cups water or just enough to completely cover the pork meat. Throw in the whole Scotch bonnet peppers and thyme. Stir, then cover and allow to cook for about 40 minutes until the pork meat breaks apart easily when pricked with a fork.
Dissolve corn starch in 1/2 cup water and to the stew and stir well. Simmer for a further 5 minutes or until stew sauce has reached desired thickness. Garnish with fresh cilantro and serve with steamed coconut rice and tamarind sauce.


Dice carrots and Irish potatoes may be added following the 3 cups of hot water or chicken stock. If more heat is desired, throw in diced Scotch bonnet peppers instead of cooking them whole.
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