Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Martin Poole
Spicy jerk-style pork and sweet potato casserole
For a fragrant feast for friends and family, what could be easier than popping all the ingredients for this jerk-style pork casserole into one pot, then opening the oven to find it ready and waiting?
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Ready in 2 hours 40 minutes
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Cooking time 2 hours 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
