Pork with Potatoes and Carrots… and mango!
This is a special twist on a common meal, prepared similarly all around the world. We’ll be giving it a bit of a Caribbean flare though; we’re cooking over an open wood fire, using a cast aluminium skillet (Dutch pot).
1 ½ pounds of relatively lean pork (feel free to use more)
1 ripe mango
Herbs and Spices (we’re using Salt, cloves, pimento, thyme, scallion, onion, garlic)
4 Potatoes, 2 carrots
2 tsp olive oil (coconut oil can be a fairly healthy substitute)
3/4 cup fruit wine
- Pour oil in the dutch skillet and place over open flame. Wash and cut pork into small pieces.
Season meat with herbs and spices then place in hot skillet. Our skillet is somewhat deep, so it fits all the meat with room to spare.
- Sauté meat and stir occasionally for about 10 minutes to get an even cook. Dice 2 potatoes and place in skillet with pork. Add ½ cup of the fruit wine. Stir and cover. Stir every 10 minutes or so, and add a small amount of water if necessary to keep the liquid from drying out. Because it’s cut into small pieces, the pork will cook a bit faster than it would if you were preparing a large steak.
- Once the meat is more than medium done, dice your mango and place in skillet (the juicier the mango, the better!). We’re using a Julie mango because it’s quite juicy and has a strong and distinct flavour. Cover and let cook for another 15 min.
- Next remove the meat and potatoes from the skillet. Leave some of the gravy in the skillet. Dice remaining 2 potatoes and carrots and add to skillet along with the remaining ¼ cup of fruit wine. Stir and cover. Stir every 2 or so minutes so potatoes cook evenly (add a bit of water if necessary to prevent your liquid from drying out). Potatoes should be cooked and ready in 15-20 min.
- Once potatoes are cooked, drain most of the liquid then add everything to the meat and potatoes previously cooked. Stir everything so the meat and gravy are well mixed in with the potatoes and carrots, then serve.
— at Jamaica, Kingston.