Prep Time:

Cook Time:
1hr 30min




- Pork Shoulder Pieces


- Green pepper
- Red pepper
- Yellow pepper
- 1 Scotch Bonnet
- 1 Onion
- Red Cabbage
- 5 Carrots

- 1 Lemon

- Dried Parsley
- Fresh Thyme
- Fresh Cilantro
- Adobo
- Jamaican Me Crazy
- Sea Salt
- Black Pepper
- Seasoning Salt

- Indian Methi Roti
- Molasses
- Brown Sugar
- Grace Mild Jerk Seasoning

- Vegetable Oil


1. Build sauce. Combine jerk seasoning, brown sugar, molasses and water. Whisk until sauce thickens to pasty glaze texture.

2. Preseason pork with Adobo, Seasoning Salt, Pepper and Jamaican Me Crazy. Massage pork with 2/3's of sauce (leave 1/3 to help flavor the stew later on). Cover with plastic wrap, put in the fridge and let marinate for an hour*

3. Use food processor (or a knife) and shred half of a head of red cabbage, and 5 carrots. Add vegetable oil, salt, pepper, Adobo, juice of half of a lemon, Apple Cider Vinegar and gently fold in flavors and refrigerate.

4. Cut sweet ripe plantains into little medallions. Heat pan with oil, and fry for about 3 minutes on each side. You're looking for a nice golden brown color. As Chef Andrew Zimmern told me on episode 4 of Food Network's All- Star Academy, "Brown is the color of flavor". 

5. Use a circle mold or cookie cutter to cut small circles of Mehti Roti. Lightly brush with melted butter and a pinch of curry, and let brown in med heated pan. Do about 20 seconds on each side, or just long enough to get some color on both sides. Leaving it in the pan for too long will cause it to get too hard, making it difficult to eat. 

6. Heat oil in stainless steel stock pot on medium heat. Once oil is hot, add marinated pork to brown. Once browned, add 2 cups of water, stir and cover.

7. After about 20 mins, add 1 chopped scotch bonnet pepper, 3 branches of Thyme, and 3 branches of cilantro, chopped peppers and onions, and remaining sauce mixture. Let simmer for an hour or so.

8. Plate, garnish and enjoy!