Ackee and Corned Pork

Prep Time 15 minutes
Cook Time 15 minutes


  • 2 doz ackees, cleaned (or, 2 cans pre-cooked ackees)
  • 1lb Caribbean Passion corned pork
  • ½ of 1 small onion, chopped
  • 2 sliced hot pepper
  • 2 slices green sweet pepper
  • 1 medium tomato, chopped
  • Escallion, finely chopped
  • 4 tbsp vegetable oil
  • ½ tsp black pepper
  • 1 tbsp ketchup (optional)
  • 4 cups water to cook the pork
  • 2 cups of water to cook the ackees
  • ¼ tsp salt to cook the ackees


  • Remove the corned pork from packaging, dice, cover and set aside.
  • Boil the ackees and remove from pot. This will take an additional 15 minutes. If using canned ackee, do not boil; simply add to large skillet in step 3.
  • Put a skillet or Dutch pot on medium heat with oil to be hot.
    *For crispy corned pork: Fry in hot oil for about 15-20 mins or until the pork becomes crisp and brown in colour.
  • Add and sauté the onion, sweet and hot peppers. Add the ackee and the pork (if not made crispy; if made crispy, leave in skillet and add other ingredients).
  • Sprinkle with black pepper. Add ketchup, lower heat, cover the pot and simmer for about 2-3 mins.
  • Remove from heat, garnish with scallion and serve.