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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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededHeat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 03:00Add the sliced onion and sauté for 3 minutes until softened and translucent.
- 01:00Add the minced garlic and chopped Scotch bonnet pepper; cook for 1 minute until fragrant, stirring continuously to prevent burning.
- 07:00Add the pork pieces to the skillet and stir-fry for 6-8 minutes until browned on all sides and cooked through.
- 02:00Stir 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.
- 03:00Add the chopped callaloo leaves to the skillet. Stir-fry for 2-3 minutes until wilted but still bright green.
- No timer neededTaste and adjust seasoning with salt and more soy sauce or Scotch bonnet pepper as needed. Remove from heat.
- No timer neededServe hot over steamed rice or alongside your favorite Caribbean sides.
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.
Equipment check
- large skillet or wok
- cutting board
- sharp knife
- wooden spoon or spatula
- measuring spoons
Nutrition per serving
- Calories320
- Protein32 g
- Carbs10 g
- Fat14 g
Tags
Behind the dish.
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.
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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