Spicy Pork & Sweet Potato Pie (Ramekin Bowls)
Here’s what to get
2lbs boneless pork cubes
2/3 c Fresh chopped seasoning
1/8 c Ginger (minced)
½ c Lime juice
½ c Shaddon beni (chopped)
1/8 c Jerk seasoning
2 c BBQ Sauce
5 Bay leaves
1 TBSP Pimento seeds
Salt to taste
6 c Sweet Potatoes (peeled & diced)
½ c Salted butter
Fresh blended seasoning
Parsley for garnish
1/3 Coconut oil
Let’s make it
- In a bowl with water and lime juice add pork cubes, rinse and drain water from the pork
- Add chopped seasoning, ginger, pimento seeds, Bay leaves, salt and shaddon beni to the pork and mix well. Let sit for 2-3 hours to marinate
- In a pan on medium heat, add coconut oil and sauté seasoned pork
- Add bay leaves and continue to stir occasionally for 5 mins
- Cover and lower heat to allow pork to simmer stirring occasionally
- Using a small knife check the tenderness – once the knife goes through fairly easily remove from the heat
- Preheat the oven to 300 degrees
- Prepare a baking tray dish
- Add the jerk seasoning and BBQ sauce to the pork – mix well
- Pour pork unto the tray and spread evenly
- Bake in the oven for 30 -40mins or until pork is tender
- Remove from the oven and allow to cool
- Using 2 fork shred the pork and place into a bowl – set aside
- In a large pot on high heat add sweet potatoes and cover with water
- Add fresh blended seasoning and boil until soft and tender
- Strain the sweet potatoes and mash immediately – you can use the whisk attachment on your mixer for fluffy results
- Add butter and salt to taste
- In a greased dish or a few greased ramekins place a layer of potato, then a layer of pork and cover with more potato
- Drizzle with olive oil
- Bake at 400 degres until the cheese melts and the top gets slightly brown edges
- Remove from oven and let cool down to warm before serving
- Make each guest feel special!