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.