Top the pulled pork with the salsa and garnish with micro coriander leaves and serve with Caribbean dumplings.
Caribbean Fried Dumplings with Jamaican Rum Pulled Pork
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
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