Jamaican Pepperpot Stir-Fry with Callaloo and Pork
A vibrant stir-fried Jamaican pepperpot featuring tender pork pieces and seasonal callaloo greens, seasoned with traditional Caribbean spices for a hearty weeknight skillet supper. This dish highlights indigenous flavors through a familiar cooking technique, perfect for a quick and wholesome meal.
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Overview
This Jamaican Pepperpot Stir-Fry combines tender pork with fresh callaloo greens and authentic Caribbean spices. Utilizing a quick stir-fry method in a rustic wooden skillet, this dish brings indigenous flavors to your table, perfect for a nourishing weeknight dinner.
Why you’ll love it
Enjoy the rich, complex flavors of traditional Jamaican pepperpot in a fast, modern stir-fry. The tender pork pairs beautifully with the earthy callaloo, and the seasoning balances heat and aromatic spices for a deeply satisfying meal.
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Ingredient notes
- Pork: Use lean pork shoulder or tenderloin, cut into bite-sized pieces for quick cooking.
- Callaloo: Fresh callaloo leaves are preferred; if unavailable, substitute with spinach or Swiss chard.
- Spices: Ground allspice, Scotch bonnet pepper, and thyme provide authentic Jamaican flavor.
- Seasoning: Use low-sodium soy sauce or Caribbean-inspired soy blends to maintain balance.
Serving & storage
Serve immediately over steamed rice or with fried dumplings for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. This dish is best enjoyed fresh for optimal flavor and texture.
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Chef tips
- Use fresh callaloo for authentic flavor; if unavailable, spinach or Swiss chard make suitable substitutes.
- Handle Scotch bonnet peppers with care, using gloves if necessary to avoid skin irritation.
- Cut pork into uniform bite-sized pieces for even cooking.
- Adjust heat by varying the amount of Scotch bonnet pepper according to your preference.
- Cook pork thoroughly until it reaches at least 63°C (145°F) internal temperature for food safety.
Ingredients
- 450 g (1 lb)lean pork shoulder, cut into bite-sized pieces
- 200 g (7 oz)fresh callaloo leaves, washed and roughly chopped
- 1 mediumonion, thinly sliced
- 3 clovesgarlic, minced
- 1 smallScotch bonnet pepper, finely chopped (use seeds for more heat) or to taste
- 1 tspground allspice
- 1 tspdried thyme or 2 tsp fresh thyme leaves
- 2 tbspvegetable oil or coconut oil
- 2 tbspsoy sauce (low-sodium recommended)
- 1 tbspbrown sugar
- 1/2 tspfreshly ground black pepper
- to tastesalt
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Equipment
- large skillet or wok
- cutting board
- sharp knife
- wooden spoon or spatula
- measuring spoons
Nutrition per serving
- Calories320
- Protein32 g
- Carbs10 g
- Fat14 g
Step-by-step
Step 1
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.Step 2
Add the sliced onion and sauté for 3 minutes until softened and translucent.Step 3
Add the minced garlic and chopped Scotch bonnet pepper; cook for 1 minute until fragrant, stirring continuously to prevent burning.Step 4
Add the pork pieces to the skillet and stir-fry for 6-8 minutes until browned on all sides and cooked through.Step 5
Stir in ground allspice, thyme, brown sugar, black pepper, and soy sauce. Mix well to coat the pork evenly and cook for an additional 2 minutes.Step 6
Add the chopped callaloo leaves to the skillet. Stir-fry for 2-3 minutes until wilted but still bright green.Step 7
Taste and adjust seasoning with salt and more soy sauce or Scotch bonnet pepper as needed. Remove from heat.Step 8
Serve hot over steamed rice or alongside your favorite Caribbean sides.
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