Spicy jerk pork and sweet potato casserole
Prep time: 10 minsTotal time: 
Spicy jerk pork and sweet potato casserole
Prep time: 10 minsTotal time: 
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.
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.
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
Make up to 2 days ahead; cool, cover and chill.
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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.
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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.
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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.
TipUse up leftover jerk paste another day by smearing on chicken before griddling. Serve in flour tortillas with peppers and onions.
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…
