Corned Pork in an Escovitch Sauce
Ingredients
- 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
Instructions
- 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.
