Jamaican Pork Recipe
Jamaican Pork is an absolutely marvelous meal. Even my picky daughter thinks this Jamaican Pork recipe tastes good. Start cooking right away!
Ingredients
2 tablespoons tamari or soy sauce
1/3 cup Basic Brown Stock or Vegetable Stock
1 1/4-inch slice ginger
1/4 teaspoon ground allspice
1 bay leaf
1 clove garlic, halved
3/4 pound pork shoulder, cut into 1/4-inch strips
1/2 cup sliced mushrooms
1/3 cup sliced celery
1/2 cup thinly sliced sweet red peppers
1 teaspoon cornstarch
1 teaspoon honey
Directions
In a large mixing bowl, combine the tamari, stock, ginger, allspice, bay leaf, and garlic.
Add the pork, cover, and marinate in the refrigerator for at least 4 hours, turning several times.
Remove the pork from the bowl and reserve the marinade.
Heat a wok or large skillet coated with no-stick spray and stir-fry the pork strips over medium-high heat for 3 to 5 minutes, adding a bit of marinade if necessary to prevent scorching.
Remove the pork strips and drain on paper towels.
Wipe the wok clean of all fat.
Reheat the wok and saute the mushrooms, celery, and peppers with 1 tablespoon of the marinade over medium-high heat for 1 minute.
Remove the vegetables from the wok.
In a small bowl, combine 1/4 cup of the marinade, the cornstarch, and honey.
Return wok to medium-high heat and add the sauce, stirring until thickened and shiny.
Quickly add the pork and vegetables, tossing to coat with the sauce.
Add the pork, cover, and marinate in the refrigerator for at least 4 hours, turning several times.
Remove the pork from the bowl and reserve the marinade.
Heat a wok or large skillet coated with no-stick spray and stir-fry the pork strips over medium-high heat for 3 to 5 minutes, adding a bit of marinade if necessary to prevent scorching.
Remove the pork strips and drain on paper towels.
Wipe the wok clean of all fat.
Reheat the wok and saute the mushrooms, celery, and peppers with 1 tablespoon of the marinade over medium-high heat for 1 minute.
Remove the vegetables from the wok.
In a small bowl, combine 1/4 cup of the marinade, the cornstarch, and honey.
Return wok to medium-high heat and add the sauce, stirring until thickened and shiny.
Quickly add the pork and vegetables, tossing to coat with the sauce.
