Dumplings with Jamaican rum pulled pork

By YOU Digital
08 November 2018


Preparation: 30 min | cooking: 20 min | resting: 10 min | serves 5

This Caribbean-inspired dish will leave you yearning for a trip to Jamaica.



560ml cake flour

30ml (2T) baking powder

190ml mealie meal

45ml (3T) sugar

5ml (1t) ground nutmeg

5ml (1t) salt

45ml (3T) butter

250ml (1c) milk

canola oil for shallow frying

Pulled pork

250ml (1c) tomato purée

100g tomato paste

1 can (410g) whole tomatoes

80ml strong coffee

125ml (½c) dark rum

250ml (1c) muscovado sugar

60ml (¼c) soya sauce

5ml (1t) balsamic vinegar

30ml (2T) red wine vinegar

salt and pepper

1kg Eskort Deli Frozen Pulled Pork


1 large red onion, thinly sliced

1 large Granny Smith apple, thinly sliced

1 jalapeño, finely chopped

15ml (1T) castor sugar

zest and juice of 1 lime

salt and pepper

To serve

80ml micro coriander leaves




  • Mix the flour, baking powder, mealie meal, sugar, nutmeg and salt in a large mixing bowl.
  • Add butter. Make a well, add the milk and knead for 30 seconds to 1 minute to form a soft dough.
  • Divide the dough into 12-14 pieces. Set aside for about 10 minutes to rest.
  • Shape the dough into balls then lightly flatten. Divide the balls in half to form half circled shapes
  • In a large saucepan, heat oil and fry dumplings over medium heat for about 7 minutes or until golden and cooked.
  • Remove with a slotted spoon and drain on kitchen towel.

Pulled pork

  • In a medium saucepan mix the tomato purée, tomato paste, whole tomatoes, coffee, rum, sugar, soya sauce, balsamic vinegar, red wine vinegar and season with salt and pepper.
  • Simmer over moderate heat for 15-20 minutes.
  • Add the pulled pork and mix through the sauce so that the pulled pork is coated evenly.


  • Mix the onion, apple, jalapeño, castor sugar, lime zest and juice and season with salt and pepper.

To serve

  • Top the pulled pork with the salsa, garnish with micro coriander leaves and serve with the dumplings.

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