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Ingredientes
- 3 Tbsp. All-purpose flour
- 1Â 1/2 lb Pork tenderloin, cut into 1-inch cubes
- 2 Tbsp. Vegetable oil
- 1 x Onion, thickly sliced
- 2 sm Red or possibly green bell peppers, sliced
- 1 Tbsp. Curry pwdr
- 2 Tbsp. Dry Jerk Seasoning, or possibly to taste
- 1 x Very small knuckle, (about 1 inch) ginger root, grated
- 1 can (16-ounce.) tomatoes
- 2 tsp Tomato paste
- 1Â 1/2 c. Chicken stock or possibly broth
- 1Â 1/2 lb Potatoes, peeled and cubed
- 2 lrg Ripe mangoes, peeled, pitted, and sliced
Direcciones
- For Terri (and anyone else), here are three recipes from JERK: BARBECUE
- Place the flour in a plastic bag and add in the pork cubes. Toss to coat the meat with flour. Heat the oil in a Dutch oven. Add in the pork and saute/fry for approximately 5 min. Add in the onion and bell peppers and saute/fry for 3 more min. Stir in the curry, Dry Jerk Seasoning, and ginger. Cook and stir constantly for 1 min. Add in the tomatoes, tomato paste, stock, and potatoes. Stir well to mix, then cook for 15 min over low heat. Add in the mango slices and continue to cook till the potatoes are tender, 20 to 25 min. Serve with rice, boiled green bananas, chutney, and fried plantains.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1964g | |
| Calories 1703 | |
| Calories from Fat 391 | 23% |
| Total Fat 44.06g | 55% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.83g | |
| Cholesterol 420mg | 140% |
| Sodium 1034mg | 43% |
| Potassium 5834mg | 167% |
| Total Carbs 171.99g | 46% |
| Dietary Fiber 22.6g | 75% |
| Sugars 52.02g | 35% |
| Protein 155.51g | 249% |
