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Spicy jerk pork and sweet potato casserole


Serves: 4
timePrep time: 10 mins
timeTotal time:
Spicy jerk pork and sweet potato casserole
Recipe photograph by Martin Poole

Spicy jerk pork and sweet potato casserole


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
523Kcal
Fat
12gr
Saturates
3gr
Carbs
47gr
Sugars
17gr
Fibre
9gr
Protein
45gr
Salt
1.3gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 tbsp oil
  • 750g boneless pork shoulder or leg, in bite-sized pieces
  • 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)
  • 750ml chicken stock
  • 750g sweet potatoes, peeled and chopped into chunks
  • 2 red peppers, halved, deseeded and cut into large pieces
  • a handful of chopped parsley

Step by step

Get ahead

Make up to 2 days ahead; cool, cover and chill.

  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.

  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.

  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.

    Tip

    Use up leftover jerk paste another day by smearing on chicken before griddling. Serve in flour tortillas with peppers and onions.

Chef quote

For a fragrant feast for friends and family, what could be easier than popping all your ingredients into one casserole – then opening the oven to find it ready and waiting…

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