This stew takes its inspiration and flavouring from a Jamaican spice mix rubbed over chicken or meat before barbecuing.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Add pork. Cook, stirring occasionally, for 4 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
- Heat remaining oil in frying pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until onion is softened. Add garlic and ginger. Cook for 1 minute. Add flour. Cook, stirring to coat, for 1 minute. Add vegetable mixture to slow cooker with sweet potato, stock, tomato sauce, thyme, allspice, cinnamon and cayenne pepper. Stir to combine.
- Cover with lid. Cook on low for 6 hours (or on high for 3 hours), removing the lid for the last 1 hour of cooking time. Season with salt and pepper.
- Make Pineapple salsa: Combine pineapple, onion and coriander in a bowl. Serve jerk pork with salsa and rice.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set