Caribbean Fried Dumplings with Jamaican Rum Pulled Pork

Prep Time

30min

Cook Time

15min

Total Time

45min

Serves

5

Ingredients

  • Jamaican rum pulled pork:
  • 1 kg Eskort Deli Frozen Pulled Pork
  • 250 ml tomato puree
  • 100 g tomato paste
  • 410 g whole tinned tomatoes
  • 80 ml strong coffee
  • 125 ml dark rum
  • 250 ml muscovado sugar
  • 60 ml soya sauce
  • 60 ml balsamic vinegar
  • salt & pepper to taste
  • 30 ml red wine vinegar
  • Caribbean Fried Dumpling:
  • 560 ml cake flour
  • 30 ml baking powder
  • 190 ml maize meal
  • 45 ml sugar
  • 5 ml ground nutmeg
  • 5 ml salt
  • 45 ml butter
  • 250 ml milk
  • canola oil for shallow frying
  • Salsa:
  • 1 large red onion
  • 1 large Granny Smith apple
  • 1 jalapeño chilli, finely chopped
  • 15 ml castor sugar
  • zest and juice of one lime
  • For serving:
  • 80 ml Micro coriander leaves

Method

  • Caribbean Fried Dumpling:
  • In a large mixing bowl mix together flour, baking powder, maize meal, sugar, nutmeg and salt.
  • Add butter.
  • Make a well, add milk and knead dough for 30 seconds – 1 minute to form soft dough.
  • Set aside for 10 mins to rest.
  • Shape dough into a roll, slice into 12 -14 disks, flatten each lightly, halve and form ‘shell shaped’ dumplings.
  • In a large saucepan, heat oil and fry dumplings over medium heat until golden brown and cooked through (about 7 minutes).
  • Remove with a slotted spoon and drain on kitchen towel.
  • Jamaican rum pulled pork:
  • In a medium saucepan, add tomato puree, tomato paste, whole tinned tomatoes, coffee, rum, Muscovado sugar, soya sauce, balsamic vinegar, red wine vinegar, salt and pepper to taste and simmer for 15 – 20 minutes.
  • Add pulled pork and mix to coat evenly.
  • Salsa:
  • Thinly slice the red onion and apple.
  • Add the finely chopped jalapeno chilli.
  • Add castor sugar, lime zest and juice, season with salt and pepper to taste.

Serve

Top the pulled pork with the salsa and garnish with micro coriander leaves and serve with Caribbean dumplings.