You might want to make a mad dash for this dish!

Mixing Chinese and Creole cuisines, we bet this treat will be a hit at home or as a party treat.


4 lbs pork belly
1 medium dasheen
3 cups flour
1 pack bacon
2 pears
4 onions
1 cup water
1 bottle of beer
2 tbs oil
2 tsp five spice
2 tsp paprika
Salt and pepper to taste
Cayenne pepper to taste

Method (Dough ) 

1. Peel and boil the dasheen till tender.
2. Puree cooked in a food processor.
3. Add flour and one cup water to puree.
4. Once dough is formed, knead into a smooth ball.
5. Cover and rest for one hour.

Pork Filling 

1. Season pork belly both sides with salt, black pepper, five spice and paprika.
2. Place on baking tray skin side up, cover with foil and bake for one hour at 300 F.
3. Remove foil, add the beer and bake uncovered for another 45.
4. Once cooled, chop the pork into small cubes or pulse in a food processor and set aside.

Bacon Jam

1. Chop bacon into small pieces and add to pan on medium heat.
2. When the bacon is crisp, remove the bacon, leaving the rendered fat in the pan.
3. Add chopped onions and pears to the pan and cook until the onions become translucent.
4. Add the bacon and cook for another 15 minutes on low heat.
5. Add cooked bacon to a food processor and pulse.
6. Add desired amount of cayenne and if sugar if the pears are tart.


1. Roll out dough in a rectangular shape on lightly floured surface.
2. Cut into four-inch squares and place a tablespoon of the pork filling into the centre of the square.
3. Fold over to create a triangle, then use a fork to crimp the edges sealed.
4. Place a frying pan on high heat adding a tablespoon of oil, then pan sear dumplings until golden brown. After the dumplings have seared, add a sprinkle of water inside the pan to create steam.
5. Cover the pan to finish cooking. Once the liquid has rendered out, remove from pan.
6. Serve the pork-filled dasheen dumplings with the bacon jam.
7. Add toasted sesame and chopped chives as garnish.

This recipe is exclusive to MACO Caribbean Living and courtesy of Chef Rishi Ramoutar.

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