Jamaican Jerk Pork with Sweet Potato Stew Recipe - West Indian Food
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If you need Jamaican curry powder, note this is not the same as Indian. Please see our other videos on how to make this.We also have many more recipes from Jamaica including jerk, beef, jerk chicken, belly pork, rice and peas, fish tea, curry chicken, fried dumplings, bammy, escoveitch fish, fried fish, steam fish, patties, sweet potato, yam, rum punch and lots of other food from around the world on all our other sites from Ethiopian recipes to Filipino recipes and Curries.
The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. Jamaican spiced buns can be toasted. It is also popular in other Caribbean nations.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers (similar in heat to the habanero pepper). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Plantain is one of the common names for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originated from West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or Xanthosoma. Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca, and kamoteng kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean and northern South America: Colombia, Brazil, Peru, and Venezuela. Soursop is also produced in sub-Saharan African countries that lie within the tropics. Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. Sorrel The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. Pimento or allspice is probably the number one ingredient in Jamaican cooking and for sure the man man when it comes to any form of jerk. Dried pimento berries are in appearance similar to whole black pepper.
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How to Make Northern Thai Pork Belly Curry with Jet Tila | Ready Jet Cook | Food Network
Jet Tila is BACK with new episodes of #ReadyJetCook! First up, Jet’s personal favorite – pork belly curry (Kang Hung Lay) from northern Thailand!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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Northern Thai Pork Belly Curry (Kang Hung Lay)
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 6 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 to 6 servings
Ingredients
1 pound (454 g) pork belly, cut into 1-inch (3-cm) cubes
2 pounds (907 g) boneless pork shoulder, cut into 1 1/2-inch (4-cm) cubes
1/2 cup (168 g) red curry paste
2 teaspoons (4 g) curry powder
1 tablespoon (7 g) garam masala
2 tablespoons (30 ml) canola or other high-temperature cooking oil
1/2 cup (90 g) roasted peanuts
3-inch (8-cm) piece fresh ginger, cut into matchsticks
30 pickled garlic cloves, peeled (see Cook's Note)
3 cups (720 ml) chicken stock, or as needed to cover
1 1/2 tablespoons (21 g) palm sugar or brown sugar
1 1/2 tablespoons (23 ml) Thai tamarind concentrate
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) light soy sauce
2 tablespoons (30 ml) black soy sauce
1/3 cup (80 ml) pickled garlic juice
Lime leaves, thinly sliced, for garnish
Fresh cilantro leaves, for garnish
Directions
In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and let marinate in the fridge for 4 hours or overnight.
When ready to cook, heat an 8-quart (7.6-L) Dutch oven or pot over high heat for about 2 to 3 minutes. Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides. Add the peanuts, ginger and pickled garlic cloves. Pour in the chicken stock to cover by 1 inch (3 cm). Bring the liquid to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1 1/2 hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.
To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer for 5 more minutes, taste and adjust any of the seasonings if you’d like, then serve garnished with lime leaves and cilantro.
Cook’s Note
Thai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. It’s pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.
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How to Make Northern Thai Pork Belly Curry with Jet Tila | Ready Jet Cook | Food Network