Corned Pork in an Escovitch Sauce


  • 4 oz Caribbean Passion Corned Pork
  • 1 large onion
  • 6 okras sliced in rings
  • 2-3 tbsp butter
  • 1 tbsp coconut oil
  • escallion chopped
  • salt and pepper to taste

For the pickling

  • 1 scotch bonnet pepper diced
  • 1/2 cho-cho julienne
  • 1 carrot julienne
  • 1 onion julienne
  • 3 pimento grains
  • 1 tsp dried thyme leaves
  • 1 cup cane vinegar


  • Place the cho-cho, carrot, onion, pimento, Scotch Bonnet, and thyme in a clean jar. Heat the cane vinegar and simmer for 10 mins. Pour the vinegar over the vegetables and set aside until ready to use.
  • In a wide-bottomed pot over medium heat, get the oil hot and shimmery. Add in the corned pork and fry until golden brown all around. About 5 minutes.
  • Add in the onion, scallion and scotch bonnet, garlic and sweat them until translucent and aromatic About 2 minutes.
  • Top with escovitch sauce and enjoy with bammy and festivals.

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