• 1 tbsp oil
  • 750 g boneless pork shoulder
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp plain flour
  • ½ x 90g jar spicy jerk paste (use the whole jar if you like spicy food)
  • 750 ml chicken stock
  • 750 g sweet potatoes, peeled and chopped into chunks
  • 2 red peppers, halved, deseeded and cut into large pieces
  • soured cream or yogurt, to serve
  • 1 tbsp fresh flat-leaf parsley, chopped, to garnish


  1. 1

    Preheat the oven to 160°C, fan 140°C, gas 3. Heat the oil in a casserole dish and brown the pork in batches, transferring it to a plate as you go. Add the onion to the dish and soften it over a gentle heat. Stir in the garlic and cook for 1 minute.

  2. 2

    Stir in the flour, followed by the spicy jerk paste, then add the chicken stock. Return the pork to the casserole dish and bring to the boil. Cover with a lid and transfer to the oven for 2 hours, adding the sweet potatoes and peppers after 1 hour.

  3. 3

    When the pork and vegetables are tender, remove the casserole from the oven; check the seasoning. Serve with a dollop of soured cream or yogurt and scatter with parsley.


    Get ahead: make up to 2 days ahead; cool, cover and chill.


    Kitchen secret: use up leftover jerk paste another day by smearing on chicken before griddling. Serve in flour tortillas with peppers and onions.

Nutritional Details

Each serving provides
  • Energy 2215kj 529kcal 26%
  • Fat 14.7g 21%
  • Saturates 4.5g 23%
  • Sugars 18.1g 20%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

47.8g carbohydrate 9.2g fibre 46.9g protein

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