MUST TRY JAMAICAN CURRY PORK NECK BONE RECIPE + CARIBBEAN POLENTA & FRIED YUCCA

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🇯🇲 Jamaican Curry Pork Neck Bones

🍴 Serves: 4–6

⏰ Total Time: ~2.5 to 3 hours (including marination)

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🧂 Ingredients

For marinating:
• 2½ lbs pork neck bones, cleaned and rinsed with vinegar or lime
• 2 tbsp Jamaican curry powder (Betapac or Blue Mountain recommended)
• 1 tsp ground allspice (pimento)
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 sprigs thyme
• 2 stalks scallion, chopped
• 1 scotch bonnet pepper (whole or sliced, to taste)
• Juice of ½ lime or 2 tbsp white vinegar

For cooking:
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 1 medium tomato, chopped
• 2 cups water or low-sodium chicken broth
• 1 medium carrot, chopped (optional)
• 1 medium potato, diced (optional)

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🔪 Instructions

1. Clean & Marinate the Pork
• Clean neck bones with lime juice or vinegar, rinse well, and pat dry.
• In a large bowl, season with curry powder, allspice, black pepper, salt, garlic powder, onion powder, ginger, garlic, thyme, scallion, and lime juice.
• Add the scotch bonnet (keep it whole for mild heat or slice it for spicier results).
• Massage everything into the meat. Cover and marinate for at least 2 hours or overnight in the fridge.

2. Brown the Curry
• Heat oil in a heavy-bottom pot or Dutch oven over medium heat.
• Add 1 tsp curry powder to the hot oil and “burn” the curry for about 1 minute until aromatic (this is key for authentic Jamaican flavor).

3. Sear the Pork
• Add the marinated pork neck bones to the pot and sear until browned on all sides (about 10–15 minutes).

4. Add Aromatics & Simmer
• Add chopped onion and tomato. Sauté until softened (about 5 minutes).
• Pour in water or broth until the meat is just covered.
• Bring to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.

5. Add Vegetables (Optional)
• After 1.5 hours, add carrots and potatoes if using.
• Continue simmering uncovered for 20–30 minutes until the sauce thickens and the meat is tender and falling off the bone.

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🍚 Serving Suggestions
• White rice or rice & peas
• Fried ripe plantains
• Steamed cabbage or callaloo
• Sliced avocado or green banana

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🌶️ Coconut Polenta with Onions & Bell Peppers

Ingredients (Serves 4–6):
• 1 cup yellow cornmeal (polenta)
• 2 cups water
• 1 cup full-fat coconut milk (shake well)
• 1 cup vegetable broth or more water
• 1 tbsp olive oil or coconut oil
• 1 small onion, thinly sliced
• 1 bell pepper (red or orange), thinly sliced
• 2 cloves garlic, minced
• ½ tsp salt (adjust to taste)
• ¼ tsp ground black pepper
• ½ tsp thyme (fresh or dried)
• 1 pinch cayenne pepper or crushed Scotch bonnet (optional for heat)
• 1 tbsp butter or vegan butter (optional, for added richness)

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Instructions:
1. Sauté Aromatics:
• In a large saucepan or deep skillet, heat oil over medium heat.
• Add sliced onions and bell peppers. Sauté for 5–7 minutes until soft and lightly caramelized.
• Stir in minced garlic, thyme, black pepper, and cayenne (if using). Cook for 1 more minute until fragrant.
2. Add Liquids:
• Pour in water, coconut milk, and broth. Stir well and bring to a light boil.
3. Whisk in Polenta:
• Reduce heat to low. Gradually whisk in the cornmeal in a steady stream to avoid lumps.
• Stir continuously with a wooden spoon or whisk for the first 5–7 minutes.
4. Simmer & Stir:
• Let the polenta cook gently, stirring often, for 20–25 minutes or until creamy and thickened. Add a splash of water or broth if it gets too thick too quickly.
5. Finish:
• Stir in butter (if using) and adjust seasoning with salt and pepper.
• Serve warm as a side or base for curry, stew, sautéed greens, or grilled seafood.

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🍽️ Serving Suggestions:
• Top with Jamaican curry pork neck bones, jerk shrimp, or callaloo and mushrooms.
• Sprinkle with scallions or fresh herbs before serving.

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