This ackee and corned pork recipe is a quick and easy dish. It always comes out juicy, and the pork is crispy. Ackee is a perfect breakfast, and you can pair it with basically anything.

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For the past few weeks, I have been sharing my favorite ackee recipes, and it has turned out to be such a hit… I thought maybe I should post more, and my way of making ackee and corned pork, too.

The vegetables make the dish incredibly flavorful, and using corned pork adds so much depth. To me, this is such a beautiful recipe to have in your back pocket, so let’s get started.

How To Corned Pork- Jamaican-Styled?

This is how I make my corned pork at home. So it is all about curing the raw pork in a seasoned brine. I use two pounds of pork shoulder or belly( medium cut pieces).

In a large container, combine 1 cup of coarse sea salt or pickling salt, 1 tablespoon brown sugar (optional), 1 teaspoon black peppercorns, 1 teaspoon allspice berries, 2 to 3 crushed garlic cloves, 2 bay leaves, and 1 teaspoon thyme. Refrigerate for 5 to 7 days, turning the pork daily so it cures evenly.

After curing, rinse the pork thoroughly to remove excess salt. You can boil it briefly to reduce saltiness further before cooking. I do not add any water to the pork because it makes its own juices. Plus, I also add more salt a few days in.

Remember, it is similar to salted pigtail, so you do not have to be afraid of the salt because it boils out anyway.

My granny used to make corned pork, and that’s her recipe. Now that I am an adult, I simply purchase it whenever I am in Jamaica.

Ingredients

1 kilogram corned pork (salt removed and tenderized)
1 tin ackee (540g / approx. 2 cups, cooked and properly drained)
1 medium onion, sliced
2 stalks scallion, chopped
2 cloves garlic, chopped
½ scotch bonnet pepper, finely chopped
½ teaspoon black pepper, ground or crushed
¼ cup cooking oil, depending on pork fat content
½ green bell pepper, chopped
1 small tomato, sliced or chopped

How To Make Ackee And Corned Pork?

Once you have boiled the salt from your corned pork (it is similar to boiling salt from any meat), I usually boil for half an hour and change the water and boil again for another 1/2 hour.

Then slice the pork into cubes because the smaller cubes fry more evenly and give you that crispy texture. Open and drain one standard tin of ackee (about 540g), making sure it’s properly cooked and not mushy. Set it aside.

In a frying pan, heat ¼cup of cooking oil on low, then raise it to just above medium. Add the pork to the hot oil and cover immediately. It will pop. Lower the flame when popping starts and wait for it to subside before turning the pork.

Flip until crispy all over; the popping will stop once it is fried. In the same oil, add your aromatics: start with one sliced onion, followed by two chopped scallion stalks. Then add two cloves of chopped garlic, half a green bell pepper, tomatoes, and half to one finely chopped scotch bonnet pepper. Sauté everything until fragrant, keeping the flame just below medium.

Once the seasonings are cooked, gently add in the drained ackee. Keep the heat high and stir carefully to avoid mashing it. Season with half to one teaspoon of black pepper. Lower the flame and cover loosely, leaving space so steam doesn’t build up. Let it sit for a minute to finish.

Storage And Leftovers

Corned pork and ackee are best enjoyed fresh, but you can store them safely in an airtight glass container.

Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring carefully to avoid breaking up the ackee. If the pork was crispy when first cooked, it may soften slightly after refrigeration.

Whenever I am reheating this dish, I would remove the pork and heat it separately in a dry pan before adding it back into the ackee. This dish doesn’t freeze well due to the delicate nature of ackee, which can become mushy after thawing.

FAQ – Corned Pork & Ackee

Can I use frozen ackee instead of tin ackee?

Yes, but it must be properly cooked and drained before adding. Tin ackee is already cooked, while frozen ackee needs boiling and careful handling to avoid breaking down.

Why does the pork pop when frying?

Moisture and fat escaping from the pork cause it to pop. I always use a heavy-bottom pot and cover it immediately when frying. Lower the flame once popping starts and wait for it to settle before turning.

Do I need to boil the corned pork first?

Yes, I treat it like saltfish, boil briefly to remove excess salt, then drain and cube before frying.

How do I keep the pork crispy after cooking?

Store leftovers in a glass container and reheat the pork separately in a dry pan before folding it back into the ackee. That helps bring back some of the crispiness..

What should I serve it with?

White rice, boiled bananas, rent (yams), cornmeal dumplings, or fried breadfruit. I don’t pair it with pasta, hash browns, or vegetables: this is old-time Jamaican food.

Ackee and corned beef is one of my favorite dishes. It is a solid eighth on my top ten Jamaican recipes.

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